Toast with Glazed Strawberries | Quick Summer Breakfast

Cut the stems off the strawberries, slice the larger ones, and cut the smaller ones in half. Put them in a bowl, add the sugar and balsamic glaze, and mix everything together. Let them marinate in the fridge for at least two hours; during this time, the strawberries will release their juices and create a glossy sauce.

Spread butter on both sides of the sourdough bread slices and toast them until crispy on both sides on a hot outdoor or contact grill, or in a grill pan.

Meanwhile, prepare the whipped ricotta. Transfer it to a blender along with the maple syrup and blend into a smooth, whipped cream.