Sourdough toast with glazed strawberries | Gourmet breakfast

Remove the strawberry stems. Cut larger strawberries into pieces and smaller ones in halves. Place them in a bowl, add the sugar and balsamic glaze, then mix well. Let them marinate in the refrigerator for at least 2 hours to form an aromatic syrup.

Prepare the ricotta cream: place the ricotta and maple syrup in a blender and blend until you get a smooth, airy, and creamy mixture.

Spread butter on both sides of the sourdough bread slices and grill them on a hot grill (or in a grill pan) until they become crispy and golden.