Description
Roasted Strawberry Whipped Ricotta Toast is a sweet, creamy, crisp breakfast recipe made with syrupy roasted strawberries, airy ricotta, and thick golden toast. It comes together in 30 minutes and works beautifully for breakfast, brunch, a snack, or even a light dessert.
Ingredients
1 pound strawberries, hulled
2 tablespoons honey
Juice of 1/2 lemon
4 sprigs fresh thyme, plus extra for garnish
2 thick slices rustic bread, about 1 inch thick
1 tablespoon olive oil
3/4 cup whole milk ricotta cheese
Pinch of sea salt
Instructions
1. Heat oven to 400°F (200°C).
2. Place strawberries in a baking dish, coat with honey and lemon juice, and add thyme sprigs.
3. Roast for about 20 minutes, stirring once halfway through, until the berries are soft and syrupy; let cool slightly.
4. Brush or drizzle bread with olive oil and toast until lightly crisp and golden, about 1 minute in the oven.
5. Blend or process the ricotta until smooth, airy, and spreadable, about 30 seconds to 1 minute.
6. Spread whipped ricotta over the toast, then top with the roasted strawberries and their juices.
7. Finish with extra thyme and a small pinch of sea salt, then serve right away.
Notes
Use fresh, full-fat ricotta for the smoothest, creamiest texture.
Serve immediately for the best contrast between crisp toast and juicy topping.
Fresh basil or mint can be used instead of thyme.
This works well for breakfast, brunch, a snack, appetizer, or light dessert.
Best bread choices are crusty rustic loaf, sourdough, or country bread.
Use ripe strawberries for the strongest flavor.
A thicker bread slice holds up better under the ricotta and fruit juices.
The ricotta can be whipped in a food processor, with a hand mixer, or by vigorous whisking.
Optional variations include raspberries, blackberries, or cherries instead of strawberries.
Optional additions include toasted almonds, pistachios, balsamic glaze, maple syrup instead of honey, or plant-based ricotta for a vegan-style variation.
Extra roasted strawberries and ricotta can be stored separately in airtight containers in the fridge for up to 3 days.
Roasted strawberries can be frozen for up to 1 month, though they will soften after thawing.
If freezing ricotta, re-whip after thawing to improve texture.
For leftovers, reheat strawberries gently and assemble with freshly toasted bread before serving.
Roasted strawberries can be made up to 2 days ahead and used chilled or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg