Description

This strawberry toast pairs sourdough bread with warm roasted strawberries, lemon juice, dairy-free cream cheese, and optional lemon zest for a sweet and tangy breakfast.

Ingredients

Scale

450 grams (1 lb) fresh strawberries, hulled and sliced in half
1 tablespoon fresh lemon juice
6 slices of sourdough bread
6 tablespoons (84 grams) dairy-free cream cheese
Lemon zest, optional

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Instructions

Preheat oven to 375 F.
Wash and hull the strawberries, slice them in half, and quarter larger ones.
Add the strawberries to a glass baking dish and toss them with lemon juice.
Roast the strawberries for 12-18 minutes or until they have softened and released some of their liquid. The time needed to roast the strawberries will vary depending on what pan you use and how soft you want your berries.
When the strawberries are done, toss them in any liquid released and let them cool.
Toast the slices of bread in an oven or a toaster.
Spread about a tablespoon of cream cheese on each slice, top with roasted strawberries, then sprinkle on lemon zest.

Notes

Zest the lemon first before juicing the lemon.

I only tested the strawberries in a glass baking dish, not a metal-rimmed sheet pan; so I can’t say for sure if the strawberries will stick. If you use a metal tray, the time for the strawberries to roast will probably need to be altered.

Prep Time: 5 minutes
Cook Time: 18 minutes
Category: breakfast
Method: oven
Cuisine: american