Roasted Strawberry Whipped Ricotta Toast (Printable version)

Sweet roasted strawberries and creamy whipped ricotta on crispy sourdough. An elegant breakfast or brunch featuring bright berries, tangy lemon, and honey-drizzled perfection.

# What you need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey
03 - 1 teaspoon vanilla extract
04 - Pinch of sea salt

→ Whipped Ricotta

05 - 1 cup whole-milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 tablespoon honey
08 - Zest of 1 lemon
09 - Pinch of sea salt

→ Toast Assembly

10 - 4 thick slices crusty sourdough or country bread
11 - 1 tablespoon olive oil or unsalted butter
12 - Fresh mint leaves (optional)
13 - Additional honey for drizzling
14 - Crushed pistachios or toasted almonds (optional)

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla extract, and sea salt on prepared baking sheet. Spread in single layer and roast 20-25 minutes until soft and syrupy. Set aside to cool slightly.
03 - Combine ricotta, heavy cream, honey, lemon zest, and salt in medium bowl. Using handheld mixer or whisk, whip until light and fluffy, approximately 2 minutes.
04 - Brush bread slices lightly with olive oil or butter. Toast in skillet over medium heat or under broiler until golden and crisp.
05 - Spread generous layer of whipped ricotta on each toast. Top with roasted strawberries and their juices.
06 - Garnish with mint leaves, drizzle of honey, and nuts if desired. Serve immediately.

# Expert tips:

01 -
  • The contrast between warm syrupy strawberries and cool creamy ricotta is what breakfast dreams are made of
  • It looks fancy enough for company but comes together in under 40 minutes
  • Whipped ricotta transforms basic cheese into something that feels like a restaurant quality spread
02 -
  • The ricotta needs to be fully whipped or you will miss out on that cloud like texture
  • Let the strawberries cool for just a few minutes so they are warm but not hot enough to melt the ricotta
  • Toast your bread right before serving or it loses that crucial crunch factor
03 -
  • Use a microplane for the lemon zest to avoid any bitter white pith
  • If your ricotta seems very watery drain it in a sieve for 15 minutes before whipping

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