Whipped Ricotta Roasted Strawberry Toast Recipe
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.
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.
