Roasted Strawberry Whipped Ricotta Toast (Printable)

Crispy sourdough topped with fluffy whipped ricotta and sweet roasted strawberries finished with honey and mint.

# 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

# Directions:

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 Tips:

01 -
  • The contrast between warm, jammy strawberries and cool, cloudlike ricotta is absolute magic
  • It looks impressive but comes together in under 30 minutes with almost no active cooking
  • People literally gasp when they see it on a platter
02 -
  • Don't skip the lemon zest, it's the only thing keeping all that richness from feeling too heavy
  • The roasted strawberries keep for days in the fridge and are phenomenal stirred into oatmeal or yogurt
  • Room temperature ricotta whips up much lighter than cold, so take it out of the fridge while the oven preheats
03 -
  • The berries shrink significantly as they roast, so don't be afraid to pile them on generously
  • Leftover whipped ricotta makes an incredible dip for crackers or sliced apples
  • If your ricotta seems especially watery, let it drain in a sieve for 30 minutes before whipping

Go Back