Roasted Strawberry Whipped Ricotta Toast (Printer-friendly)

Creamy whipped ricotta with roasted strawberries on golden toast

# What You'll Need:

→ Roasted Strawberries

01 - 1 cup fresh strawberries, hulled and halved
02 - 1 tbsp honey or maple syrup
03 - 1 tsp balsamic vinegar
04 - Pinch of sea salt

→ Whipped Ricotta

05 - 1 cup ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - 1 tsp honey
09 - Pinch of salt

→ Toast Assembly

10 - 4 slices sourdough or country bread
11 - 1 tbsp unsalted butter
12 - Fresh mint leaves for garnish
13 - Extra honey for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Place hulled and halved strawberries on the prepared baking sheet. Drizzle with 1 tbsp honey and 1 tsp balsamic vinegar, then sprinkle with a pinch of sea salt. Toss gently to coat evenly. Roast for 20-25 minutes, stirring once halfway through, until strawberries are tender and surrounded by syrupy juices.
03 - While strawberries roast, combine ricotta cheese, heavy cream, lemon zest, 1 tsp honey, and a pinch of salt in a food processor or medium bowl. Process or whip until mixture becomes smooth and fluffy, approximately 1-2 minutes.
04 - Toast sourdough or country bread slices until golden and crispy. For enhanced flavor, lightly butter each slice before toasting.
05 - Spread a generous layer of whipped ricotta mixture onto each warm toast slice. Spoon roasted strawberries and their accumulated juices generously over the ricotta.
06 - Drizzle additional honey over the top and garnish with fresh mint leaves if desired. Serve immediately while toast is still warm and strawberries are juicy.

# Expert Advice:

01 -
  • The roasted strawberries turn into this incredible jamlike situation that you want to eat straight off the baking sheet
  • Whipped ricotta is basically dessert masquerading as breakfast and nobody needs to know
  • It takes 10 minutes of active work but looks like something from a restaurant
02 -
  • The ricotta needs to be fully room temperature or it wont whip up light and fluffy
  • Let the roasted strawberries cool for just 5 minutes so theyre not hot but still warm enough to melt into the ricotta slightly
  • This is best eaten right away because the toast will eventually get soggy from all those juices
03 -
  • Pat your strawberries dry before roasting if theyre especially wet from washing
  • A sprinkle of toasted pistachios or almonds on top adds the most perfect crunch

Go back