Roasted Strawberry Whipped Ricotta Toast (Print Page)

Crispy toast meets creamy whipped ricotta and sweet roasted strawberries for an elegant spring brunch.

# What You Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 tablespoon olive oil

→ Whipped Ricotta

05 - 1 cup whole milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 teaspoon lemon zest
08 - Pinch of salt

→ Toast

09 - 4 slices country-style bread or sourdough
10 - 1 tablespoon unsalted butter, optional

→ Garnish

11 - Fresh mint leaves
12 - Additional honey for drizzling
13 - Flaky sea salt
14 - Crushed pistachios or toasted almonds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla, and olive oil. Spread on the baking sheet in a single layer.
03 - Roast the strawberries for 15 to 20 minutes, stirring once, until soft and syrupy. Let cool slightly.
04 - Add ricotta, heavy cream, lemon zest, and salt to a food processor or mixing bowl. Blend or whip until light and smooth, about 2 minutes.
05 - Toast bread slices until golden brown. For extra flavor, spread lightly with butter before toasting.
06 - Spread the whipped ricotta generously over toasted bread.
07 - Top each toast with roasted strawberries and spoon over some of the roasting juices.
08 - Garnish with fresh mint, a drizzle of honey, a pinch of sea salt, and nuts if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted strawberries turn into little pockets of warm jam that soak into the creamy ricotta
  • It looks impressive but comes together in under 30 minutes with minimal effort
  • The combination of sweet, creamy, and salty flavors hits every craving at once
02 -
  • The ricotta needs to be fully blended or you will get grainy pockets instead of smooth creaminess
  • Let the strawberries cool for just a few minutes so they are warm but not hot enough to melt the ricotta
  • These are best eaten immediately while the bread stays crisp and the strawberries are still warm
03 -
  • Use a serrated knife to slice your bread for the crispiest surface that will not squish under toppings
  • Roast extra strawberries and keep them in the fridge to top yogurt or oatmeal throughout the week

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