Roasted Strawberry Whipped Ricotta Toast
This roasted strawberry whipped ricotta toast combines creamy ricotta, jammy roasted strawberries, and crunchy toast for a deliciously satisfying brunch treat.
Ingredients
For the roasted strawberries
- 2 cups Fresh strawberries, hulled and sliced Fresh is best for maximum juiciness, but frozen can be used.
- 1 tablespoon Honey or maple syrup Can adjust sweetness to preference.
- 1 pinch Salt Enhances flavor.
- 1 teaspoon Vanilla extract (optional) Adds extra flavor.
For the whipped ricotta
- 1 cup Whole-milk ricotta cheese Can substitute with cottage cheese or Greek yogurt.
- 1 tablespoon Honey or maple syrup To sweeten.
- 1 teaspoon Lemon zest Adds freshness.
- 1 pinch Salt Enhances flavor.
For the toast
- 4 slices Thick-sliced bread (sourdough, multigrain, or your favorite) Thick enough to hold toppings.
- 2 tablespoons Olive oil or softened butter For brushing the bread before toasting.
Optional toppings
- 1/4 cup Chopped pistachios or sliced almonds For crunch.
- 1 tablespoon Fresh basil or mint For freshness.
- 1 tablespoon Chia seeds For healthiness.
- 1 tablespoon Extra honey drizzle For added sweetness.
Instructions
Roast the strawberries
- Preheat your oven to about 375°F (190°C). Hull and slice your strawberries, toss them on a parchment-lined baking sheet with a drizzle of honey, a pinch of salt, and vanilla extract if using. Spread them out in a single layer and roast for 15-20 minutes until soft and glossy.
Whip the ricotta
- In a food processor, combine the ricotta, honey, lemon zest, and salt. Blitz for 1-2 minutes until super smooth and fluffy. If it looks grainy, continue mixing.
Toast the bread
- Brush the bread slices with olive oil or spread with softened butter. Toast in a skillet over medium heat for 2-3 minutes on each side until golden and crisp.
Assemble the toast
- Spread a generous layer of whipped ricotta on each slice of toast. Spoon the roasted strawberries and their syrup on top. Add any optional toppings as desired.
Notes
Roasted strawberries and whipped ricotta can be made ahead and stored separately in the fridge for up to 3-4 days. Serve warm for best taste. Feel free to adjust sweetness and toppings according to your preference.