Roasted Strawberry Whipped Ricotta Toast (Print)

Creamy whipped ricotta topped with tender roasted strawberries and honey on golden sourdough toast.

# What You Need:

→ Roasted Strawberries

01 - 1 cup fresh strawberries, hulled and halved
02 - 1 tbsp honey or maple syrup
03 - 1 tsp balsamic vinegar
04 - Pinch of sea salt

→ Whipped Ricotta

05 - 1 cup ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - 1 tsp honey
09 - Pinch of salt

→ Toast

10 - 4 slices sourdough or country bread
11 - 1 tbsp unsalted butter

→ For Serving

12 - Fresh mint leaves
13 - Extra honey for drizzling

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prepare for strawberry roasting.
02 - Place halved strawberries on the prepared baking sheet. Drizzle with honey and balsamic vinegar, then sprinkle with sea salt. Toss gently to coat evenly. Roast for 20-25 minutes, stirring once halfway through, until strawberries become tender and syrupy.
03 - While strawberries roast, combine ricotta cheese, heavy cream, lemon zest, honey, and a pinch of salt in a food processor or medium bowl. Whip until mixture achieves smooth and fluffy consistency, approximately 1-2 minutes.
04 - Toast sourdough or country bread slices until golden brown and crisp. Optionally spread a thin layer of unsalted butter on bread before toasting for enhanced flavor richness.
05 - Spread a generous layer of whipped ricotta mixture onto each toast slice. Spoon roasted strawberries and their accumulated juices over the ricotta layer.
06 - Drizzle additional honey over each toast. Garnish with fresh mint leaves if desired. Serve immediately while toast remains warm and strawberries retain their heat.

# Expert Tips:

01 -
  • The contrast of warm roasted berries against cool creamy ricotta creates something magical
  • It comes together fast but looks like something from a fancy brunch spot
  • Roasting transforms ordinary strawberries into something extraordinary
02 -
  • Let the roasted strawberries cool for just 5 minutes so they are warm but not hot enough to melt the ricotta
  • Whipped ricotta can be made a day ahead and kept in the refrigerator
  • The roasted strawberries keep for 3 days and are perfect over yogurt or ice cream too
03 -
  • Room temperature ricotta whips up lighter and fluffier than cold ricotta
  • A sprinkle of flaky sea salt on top makes everything pop

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