Description
This Roasted Strawberry Whipped Ricotta Toast combines juicy, caramelized strawberries with creamy whipped ricotta on crisp toasted bread. A fresh, tangy, and indulgent breakfast or snack that’s simple to make yet feels luxurious.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tbsp olive oil or melted butter
- 2 tbsp honey or maple syrup (plus extra for drizzling)
- 1 tsp fresh lemon juice
- 1 cup whole milk ricotta cheese
- 2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- 4 slices sourdough or rustic country bread, toasted
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the strawberries with olive oil (or melted butter), honey, and lemon juice.
- Spread strawberries on the baking sheet in a single layer and roast for 15–20 minutes, until soft and syrupy.
- Meanwhile, prepare the whipped ricotta by blending ricotta, honey, cream, and vanilla extract in a food processor until smooth and fluffy.
- Toast the bread slices until golden and crisp.
- Spread a generous layer of whipped ricotta over each toast.
- Top with warm roasted strawberries and drizzle with their juices.
- Garnish with fresh mint leaves if desired and serve immediately.
Notes
- Drizzle balsamic glaze for added tangy depth.
- Add nuts like pistachios or almonds for crunch.
- Use mascarpone or goat cheese instead of ricotta for a flavor twist.
- For a vegan version, use plant-based ricotta and maple syrup.
- Assemble just before serving to keep the toast crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Brunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
