Roasted Strawberry Whipped Ricotta (Printable)
Crisp sourdough topped with creamy ricotta and balsamic-roasted strawberries
# What You Need:
→ Roasted Strawberries
01 - 1 cup fresh strawberries, hulled and halved
02 - 1 tbsp honey or maple syrup
03 - 1 tsp balsamic vinegar
04 - Pinch of sea salt
→ Whipped Ricotta
05 - 1 cup whole milk ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - 1 tsp honey
09 - Pinch of salt
→ Assembly
10 - 4 slices crusty sourdough or country bread
11 - 1 tbsp olive oil
12 - Fresh mint leaves for garnish (optional)
13 - Cracked black pepper for garnish (optional)
# How-To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, balsamic vinegar, and salt in a bowl. Spread on baking sheet in single layer. Roast for 15-20 minutes until soft and syrupy. Cool slightly.
03 - Combine ricotta, heavy cream, lemon zest, honey, and salt in food processor or with hand mixer. Whip until smooth and creamy, about 1-2 minutes.
04 - Brush both sides of bread slices with olive oil. Toast in hot skillet or under broiler until golden and crisp, about 2 minutes per side.
05 - Spread generous amount of whipped ricotta onto each toast. Top with roasted strawberries and drizzle with roasting juices. Garnish with fresh mint and cracked black pepper if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between warm juicy berries and cool creamy ricotta hits every texture craving
- It transforms basic ingredients into something restaurant worthy in under 40 minutes
02 -
- Room temperature ricotta whips much smoother than cold ricotta straight from the fridge
- Don't skip the cooling time for the berries or they'll make the ricotta melt too fast
03 -
- Leftover roasted strawberries keep for days in the fridge and are amazing stirred into oatmeal
- A tiny pinch of cracked pepper over the top makes all the flavors pop