There’s something magical about roasted strawberries. When combined with a generous layer of ricotta and served on slices of crusty bread, you get the ultimate sweet-meets-savory experience. This roasted strawberry whipped ricotta toast is perfect for brunch, a light lunch, or even a quick dessert.
Whether you’re working with store-bought ricotta, homemade ricotta, or even cream cheese in a pinch, this versatile recipe delivers rich flavor and creamy texture in every bite.
You’re going to love this recipe because it’s simple yet sophisticated. The creamy whipped ricotta creates a dreamy contrast to the jammy roasted strawberries, which are sweetened with honey or maple syrup and roasted until they take on a deep, caramelized flavor. Toasted sourdough bread or French bread adds the perfect crunch, while optional garnishes like balsamic vinegar, fresh basil leaves, or a sprinkle of pine nuts take it to the next level. It’s the kind of recipe that feels special, even on a regular weekday morning.
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Ingredients
For the Roasted Strawberries:
- 1 pint strawberries, hulled and halved or sliced
- 1–2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: splash of balsamic vinegar or a few grinds of black pepper
For the Whipped Ricotta:
- 1 cup whole milk ricotta (or fresh ricotta)
- 1–2 tablespoons milk or cream (optional, for creaminess)
- Optional: zest of one lemon
- Pinch of salt
For the Toast:
- 4 slices of bread (rustic sourdough, French bread, or your favorite crusty bread)
- Butter, olive oil or extra virgin olive oil, for brushing
- Optional toppings: drizzle honey, balsamic strawberries, fresh basil leaves, pine nuts
See recipe card for quantities.
Instructions
- Roast the Strawberries: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, toss the fresh strawberries with honey, vanilla extract, and a pinch of salt. Spread them out in a single layer on the baking sheet and roast for 15-20 minutes, until soft and syrupy.
- Toast the Bread: Brush your slices of crusty bread with a little olive oil. Toast them in a skillet over medium heat or in the oven until golden and crisp.
- Whip the Ricotta: While the strawberries roast, add your ricotta cheese to a food processor or use a hand mixer with a whisk attachment. Blend until smooth and fluffy, about 1 minute. Add a splash of cream or milk if needed to reach your desired consistency. Season with a pinch of salt and optional lemon zest.
- Assemble the Toasts: Spread a generous layer of ricotta onto each slice of toast. Top with warm roasted strawberries and a drizzle of their juices. Finish with a drizzle of honey, a splash of balsamic vinegar, or a sprinkle of fresh basil leaves or pine nuts.
How to Serve Whipped Ricotta Strawberry Toast
Serve this strawberry toast warm or at room temperature for the best texture. It pairs beautifully with:
- A cappuccino, cold brew coffree or white wine spritzer
- A light salad with lemon juice vinaigrette
- A side of soft scrambled eggs for a balanced light lunch
How To Store
This recipe is best enjoyed right after making. If you happen to have leftovers, see below on how to save for later:
- Roasted Strawberries: Store in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold.
- Whipped Ricotta: Keep in the fridge for up to 3 days. Stir or re-whip before using.
- Assembled Toast: Best enjoyed immediately. For meal prep, store the components separately and assemble at room temperature.
This roasted strawberry whipped ricotta toast is one of my favorite springtime treats. It’s vibrant, creamy, and so simple to make. I hope you love it as much as I do.
FAQ
Yes! Just make sure it’s whole milk ricotta. Whipping it with a blender or hand mixer makes it silky and spreadable.
Yes. Roast the strawberries and whip the ricotta in advance. Store separately in airtight containers and toast the bread just before serving.
I recommend sourdough, French bread, or any crusty bread that holds up well to toppings.
You can, but fresh strawberries will yield better texture. Thaw and drain before roasting.
This strawberry ricotta toast is lightly sweet, but with savory undertones from the ricotta and optional balsamic vinegar or black pepper.
Absolutely. Top with pine nuts, lemon zest, or even a smear of cream cheese before the ricotta for extra richness.
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Pairing
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Whipped Ricotta Roasted Strawberry Toast Recipe
Ingredients
For the Roasted Strawberries
- 1 pint strawberries hulled and halved or sliced
- 1-2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: splash of balsamic vinegar or a few grinds of black pepper
For the Whipped Ricotta
- 1 cup whole milk ricotta or fresh ricotta
- 1-2 tablespoons milk or cream optional for creaminess
- Optional: zest of one lemon
- Pinch of salt
For The Toast
- 4 slices of bread rustic sourdough French bread, or your favorite crusty bread
- Butter olive oil or extra virgin olive oil for brushing
- Optional toppings: drizzle honey balsamic strawberries fresh basil leaves, pine nuts
Instructions
- Roast the Strawberries: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, toss the fresh strawberries with honey, vanilla extract, and a pinch of salt. Spread them out in a single layer on the baking sheet and roast for 15-20 minutes, until soft and syrupy.
- Whip the Ricotta: While the strawberries roast, add your ricotta cheese to a food processor or use a hand mixer with a whisk attachment. Blend until smooth and fluffy—about 1 minute. Add a splash of cream or milk if needed to reach your desired consistency. Season with a pinch of salt and optional lemon zest.
- Toast the Bread: Brush your slices of crusty bread with a little olive oil. Toast them in a skillet over medium heat or in the oven until golden and crisp.
- Assemble the Toasts: Spread a generous layer of ricotta onto each slice of toast. Top with warm roasted strawberries and a drizzle of their juices. Finish with a drizzle of honey, a splash of balsamic vinegar, or a sprinkle of fresh basil leaves or pine nuts.
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