Go Back

Whipped Ricotta Toast with Roasted Strawberries

A delightful dish combining creamy whipped ricotta with sweet roasted strawberries, perfect for breakfast, brunch, or a light dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the roasted strawberries
  • 1 lb fresh strawberries (hulled and halved)
  • 1 tbsp maple syrup or honey
  • 1 tsp balsamic vinegar
  • 1 tsp fresh thyme leaves
For the whipped ricotta
  • 1 cup whole milk ricotta For a creamier texture, use full-fat ricotta.
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • Pinch of salt
For the toast
  • 4 slices sourdough or brioche bread You can also use flavored or gluten-free options.
  • 1 tbsp butter or olive oil (for toasting)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss strawberries with maple syrup, balsamic vinegar, and thyme on a parchment-lined baking sheet.
  3. Roast for 15–20 minutes until the berries are soft and syrupy.
  4. Add ricotta, olive oil, lemon zest, and salt to a food processor. Blend for 1–2 minutes until smooth and cloud-like.
Toasting
  1. Toast the bread in butter or olive oil in a skillet over medium heat until golden and crisp on both sides.
Assembly
  1. Spread a generous layer of whipped ricotta over each slice of toast.
  2. Top with warm roasted strawberries and spoon over any syrup from the baking sheet.
  3. Finish with black pepper or extra fresh herbs and serve immediately.

Notes

Serve warm or at room temperature, best enjoyed fresh. Can customize with other fruits or herbs.