Whipped Ricotta Toast with Roasted Strawberries
This Whipped Ricotta Toast with Roasted Strawberries combines creamy, lightly sweet whipped ricotta with jammy oven-roasted strawberries on crisp sourdough bread. Perfect for brunch, breakfast in bed, or an elegant sweet toast, this easy 30-minute recipe delivers balanced flavor, beautiful presentation, and irresistible texture in every bite.
Equipment
- Baking Sheet
- Parchment paper
- Food Processor or Blender
- Skillet or Toaster
Ingredients
Roasted Strawberries
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh lemon juice
Whipped Ricotta
- 1 cup whole milk ricotta cheese drained if watery
- 1 tablespoon honey
- 0.5 teaspoon pure vanilla extract
Toast Base
- 4 slices thick cut sourdough bread about 3/4 inch thick
- 1 tablespoon olive oil for brushing
Optional Garnishes
- fresh mint leaves optional
- chopped pistachios optional
- balsamic glaze optional
Instructions
- 1. Roast the Strawberries: Preheat the oven to 400°F (205°C). Arrange strawberries on a parchment-lined baking sheet. Drizzle with honey and lemon juice, then toss gently to coat. Spread into a single layer and roast for 18 to 22 minutes until soft, glossy, and lightly caramelized. Let cool for 5 minutes.
- 2. Whip the Ricotta: In a food processor or blender, combine ricotta, honey, and vanilla extract. Blend for 1 to 2 minutes until completely smooth, light, and airy. Scrape down the sides as needed for an even texture.
- 3. Toast the Bread: Brush both sides of each sourdough slice lightly with olive oil. Toast in a skillet over medium heat for 2 to 3 minutes per side until golden brown and crisp, or use a toaster if preferred.
- 4. Assemble the Toast: Spread a generous layer of whipped ricotta over each warm slice. Spoon roasted strawberries and some of their syrup on top. Garnish with mint, pistachios, or a drizzle of balsamic glaze if desired. Serve immediately.
Notes
For best results, drain ricotta for 20 to 30 minutes if it appears watery. Toast bread slightly darker than usual to prevent sogginess once topped. Roasted strawberries can be prepared a day in advance and stored separately in the refrigerator for up to 3 days. Assemble just before serving for optimal texture.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 35 mg
- Sodium: 280 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 3 g
- Total Sugars: 14 g
- Protein: 11 g
- Potassium: 320 mg
- Vitamin A: 420 IU
- Vitamin C: 65 mg
- Calcium: 210 mg
- Iron: 2 mg