Roasted Strawberry Whipped Ricotta Toast (Printable)

Crispy toast layered with light whipped ricotta and caramelized roasted strawberries for a perfect morning treat.

# 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

10 - 4 thick slices crusty sourdough or country bread
11 - 1 tablespoon olive oil or unsalted butter

→ Garnish

12 - Fresh mint leaves
13 - Additional honey, for drizzling
14 - Crushed pistachios or toasted almonds

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On the prepared baking sheet, toss strawberries with honey, vanilla extract, and a pinch of sea salt. Spread in a single layer and roast for 20–25 minutes, until soft and syrupy. Set aside to cool slightly.
03 - In a medium bowl, combine ricotta, heavy cream, honey, lemon zest, and a pinch of salt. 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 Advice:

01 -
  • The roasted strawberries become jammy and intensified, their natural sugars concentrating into something that tastes like dessert but feels perfectly acceptable for breakfast
  • Whipped ricotta transforms from humble cheese into an impossibly creamy cloud that bridges the gap between sweet and savory
02 -
  • The ricotta mixture can be made up to two days in advance and stored in the refrigerator, but give it a quick whip before serving to restore its fluffy texture
  • Roasted strawberries keep beautifully in the refrigerator for up to a week and are also wonderful swirled into oatmeal or layered with yogurt
03 -
  • For the fluffiest whipped ricotta, let the cheese come to room temperature before whipping, as cold ricotta resists becoming smooth
  • Line your baking sheet with parchment paper instead of silicone mats, as the strawberry juices will caramelize and stick stubbornly to silicone

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