Roasted Strawberry Whipped Ricotta Toast (Printable Version)

Creamy whipped ricotta and sweet roasted strawberries on crispy toast, ready in 30 minutes.

# What You'll Need:

→ Roasted Strawberries

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

→ Whipped Ricotta

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

→ Toast

09 - 4 slices country-style bread or sourdough
10 - 1 tbsp 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

# Step-by-Step:

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 Advice:

01 -
  • The contrast between cool creamy ricotta and warm roasted berries is the kind of thing that makes people pause mid bite
  • It looks like something from a restaurant but requires almost zero actual cooking skills
  • You can make everything ahead and assemble when guests arrive
02 -
  • Cold ricotta will not whip properly, so let it sit on the counter for about 20 minutes before you start
  • The strawberries continue to cook after they come out of the oven, so pull them when they look slightly underdone
  • Whipped ricotta can sit in the fridge for up to three days, so you can make it ahead and just toast and assemble when you are ready to serve
03 -
  • A drop of balsamic glaze over the top adds this incredible tangy sweetness that makes people ask what the secret ingredient is
  • If you are short on time, store bought whipped ricotta works in a pinch, but homemade has noticeably better texture
  • These are best eaten immediately, but you can toast the bread and whip the ricotta up to a day ahead

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