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Roasted Strawberry Whipped Ricotta Toast

A cozy, comforting toast topped with warm roasted strawberries and silky whipped ricotta, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Brunch, Dessert, Snack
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the roasted strawberries
  • 1 pound Strawberries, hulled and halved Substitute with raspberries or stone fruit in season.
  • 1 tablespoon Olive oil Helps caramelize the fruit.
  • 1-2 tablespoons Honey or maple syrup For natural sweetness; omit for a less sweet, savory option.
For the whipped ricotta
  • 1 cup Ricotta, whole-milk or part-skim Use cottage cheese blended if you prefer.
  • 1 teaspoon Fresh lemon juice Brightens the ricotta and strawberries.
  • 1-2 tablespoons Heavy cream or whole milk For a silkier whip; Greek yogurt can add tang as a substitution.
  • Pinch Sea salt Balances the sweetness.
For assembly
  • 4 slices Toast of choice Sourdough, whole-grain, or a crisp baguette; gluten-free bread works great too.
Optional toppings
  • to taste Fresh basil or mint For garnish.
  • to taste Lemon zest For added brightness.
  • to taste Toasted almonds For crunch.
  • to taste Flaky sea salt or cracked black pepper For finish.
  • to taste Drizzle of aged balsamic For a festive meal twist.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Toss halved strawberries with olive oil and 1 tablespoon of honey; spread them cut-side up on the sheet.
  3. Roast for 12 to 15 minutes until they are syrupy and slightly caramelized.
Whipping the Ricotta
  1. While strawberries roast, place ricotta, remaining honey (if using), lemon juice, a pinch of salt, and cream in a bowl or food processor.
  2. Whip until smooth and airy. Taste and adjust sweetness.
Assembly
  1. Toast your bread until golden and crisp.
  2. Spread a generous layer of whipped ricotta on each slice.
  3. Spoon warm roasted strawberries and any juices over the top.
  4. Finish with a scattering of mint or basil, a drizzle of honey, and a sprinkle of flaky salt or toasted almonds for crunch.
  5. Serve immediately and enjoy.

Notes

Make whipped ricotta up to 2 days ahead; store in an airtight container in the refrigerator. Roast strawberries can be refrigerated for up to 3 days.