Roasted Strawberry Whipped Ricotta Toast (Printable)

Crispy sourdough with creamy whipped ricotta and sweet roasted strawberries

# What You'll Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 tablespoon olive oil

→ Whipped Ricotta

05 - 1 cup whole milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 teaspoon lemon zest
08 - Pinch of salt

→ Toast

09 - 4 slices country-style bread or sourdough
10 - 1 tablespoon unsalted butter (optional, for toasting)

→ Garnish (optional)

11 - Fresh mint leaves
12 - A drizzle of honey
13 - Flaky sea salt
14 - Crushed pistachios or toasted almonds

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla, and olive oil. Spread on the baking sheet in a single layer.
03 - Roast the strawberries for 15-20 minutes, stirring once, until soft and syrupy. Let cool slightly.
04 - Add ricotta, heavy cream, lemon zest, and salt to a food processor or mixing bowl. Blend or whip until light and smooth, about 2 minutes.
05 - Toast bread slices until golden brown. For extra flavor, spread lightly with butter before toasting.
06 - Spread the whipped ricotta generously over toasted bread.
07 - Top each toast with roasted strawberries and spoon over some of the roasting juices.
08 - Garnish with fresh mint, a drizzle of honey, a pinch of sea salt, and nuts if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Roasting transforms ordinary strawberries into something concentrated and almost wine sweet
  • The whipped ricotta becomes impossibly light, like eating a cloud that actually satisfies you
02 -
  • The roasted strawberries keep in the fridge for days and are incredible stirred into oatmeal
  • Whipped ricotta can be made ahead, but give it a quick whip again before serving to re fluff
03 -
  • Don't overcrowd the baking sheet or strawberries will steam instead of roast
  • Let the roasted berries cool just enough so they don't melt the ricotta instantly

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