Roasted Strawberry Whipped Ricotta Toast (Printable)

Crispy sourdough topped with light whipped ricotta and caramelized roasted strawberries, finished with honey and mint.

# What You 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, for toasting

→ Garnish

11 - Fresh mint leaves
12 - Additional honey for drizzling
13 - Flaky sea salt
14 - Crushed pistachios or toasted almonds

# How-To:

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 warm syrupy strawberries and cool creamy ricotta creates something magical
  • It comes together in under 30 minutes but looks like something from a fancy cafe
02 -
  • Do not skip the roasting step because that deep concentrated berry flavor is what makes this special
  • Room temperature ricotta whips up much smoother than cold so take it out of the fridge early
03 -
  • Look for strawberries that are deep red and smell fragrant because roasting will not fix flavorless berries
  • Use a microplane for the lemon zest to avoid any bitter white pith in your creamy ricotta

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