Description
This Roasted Strawberry Whipped Ricotta Toast combines the creaminess of whipped ricotta with sweet roasted strawberries on crispy, golden sourdough. It’s perfect for brunch, breakfast, or a stylish appetizer. Easy to prepare ahead and endlessly customizable, this toast feels gourmet without being fussy.
Ingredients
1 cup fresh strawberries, sliced
½ cup ricotta cheese
2 teaspoons honey or maple syrup (divided)
2 slices thick-sliced bread (sourdough or brioche)
1 tablespoon olive oil or butter
1 teaspoon fresh herbs (optional, mint or basil), chopped
1 pinch salt
1 pinch black pepper (optional)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Place sliced strawberries on a baking sheet. Drizzle with 1 teaspoon honey and a pinch of salt. Roast for 20–25 minutes until soft and syrupy.
3. In a mixing bowl, combine ricotta with 1 teaspoon honey. Whip with a hand mixer until smooth and creamy. Add a pinch of salt to balance.
4. Brush bread slices with olive oil or butter. Toast in a skillet or grill pan over medium heat until golden on both sides.
5. Spread whipped ricotta generously on each toast slice.
6. Top with roasted strawberries and spoon over some roasting juices.
7. Garnish with fresh herbs and a crack of black pepper if desired. Serve warm.
Notes
For ultra-creamy ricotta, use whole milk ricotta and whip it for a full 3 minutes.
Roasted strawberries can be made up to 24 hours ahead—store chilled and reheat slightly before serving.
This recipe scales easily—just double the ingredients for 4 servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch, Breakfast, Appetizer
- Method: Roasting, Toasting
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 toast
- Calories: 220
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: strawberry toast, whipped ricotta, brunch toast