Roasted Strawberry Whipped Ricotta Toast (Printable)
Crispy toast meets creamy ricotta and sweet roasted strawberries for an elegant brunch.
# What You’ll 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
13 - Additional honey for drizzling
14 - Crushed pistachios or toasted almonds
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla extract, and sea salt on the prepared baking sheet. Spread in a single layer and roast for 20–25 minutes until soft and syrupy. Set aside to cool slightly.
03 - Combine ricotta, heavy cream, honey, lemon zest, and salt in a medium bowl. Using a handheld mixer or whisk, whip until light and fluffy, about 2 minutes.
04 - Brush bread slices lightly with olive oil or butter. Toast in a skillet over medium heat or under a broiler until golden and crisp.
05 - Spread a generous layer of whipped ricotta on each toast. Top with roasted strawberries and their juices.
06 - Garnish with mint leaves, a drizzle of honey, and nuts if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast between warm syrupy berries and cool creamy ricotta hits every pleasure center at once
- It looks like something from a restaurant but comes together in under an hour
02 -
- Whipped ricotta can be made ahead and stored in the refrigerator for up to three days
- The strawberries are best served warm but the syrup will thicken as they cool
03 -
- Do not skip the salt in either component, it is what makes the fruit taste more like itself
- If your ricotta seems wet, drain it in a sieve for 30 minutes before whipping for the best texture