Nothing announces the arrival of Summer on the North Fork quite like the beginning of Strawberry Season! We are very lucky here on the East End to have such a healthy agricultural community and an incredible selection of fresh, local produce. One of the most sought after items—North Fork Strawberries.

Whether you are swinging by your favorite farm stand or taking the family for U-Pick—strawberry season is something special on the East End. Each year with strawberries, come the release of the latest Rosés from across the region, a perfect compliment to one another! 

Strawberries are so good in and of themselves that there isn’t much “cooking” needed and I often find myself making Strawberry Shortcake or slicing them up into a salad but this recipe I stumbled upon and can’t get enough of! If you are in the mood for something different with your berries try this Strawberry Ricotta Toast recipe paired with your favorite (cough, cough Suhru) Rosé!

Strawberry Ricotta Toast

Ingredients

• 1 lb strawberries
• 2 tbsps honey
• 1/2 lemon
• 4 sprigs fresh thyme
• 1 baguette rustic bread
• 1 tbsp olive oil
• 3/4 cup whole milk ricotta cheese
• sea salt

Directions

1. Preheat oven to 400 degrees F.
2. Wash and core strawberries, removing the tops.
3. Add strawberries to a medium baking dish. Drizzle with honey. Squeeze lemon juice and add thyme on top. Place into the oven and bake for 20 minutes, stirring halfway through baking time. Set aside to cool.
4. Meanwhile, slice bread into two 1-inch thick slices and drizzle with olive oil. Place into the oven to toast for 1 minute.
5. Place ricotta in a food processor and pulse for 30 seconds to a minute until light and fluffy.
6. Evenly distribute the whipped ricotta between the two bread slices, covering one side of the bread.
7. Spoon roasted strawberries evenly over the ricotta layer. Sprinkle with thyme and sea salt. Serve immediately with a bottle of Rosé and enjoy!