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roasted strawberry whipped ricotta toast recipe - Roasted Strawberry Whipped Ricotta Toast served in a white bowl overhead view
Chloe

Roasted Strawberry Whipped Ricotta Toast

roasted strawberry whipped ricotta toast recipe made easy at home. Sweet roasted strawberries meet creamy whipped ricotta on golden, crispy toast for a breakf
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

Roasted Strawberries
  • 1 lb fresh strawberries hulled and halved
  • 2 tbsp maple syrup or honey
  • 1 tbsp balsamic vinegar optional, for depth
  • 1 tsp vanilla extract
  • 1 pinch sea salt
Whipped Ricotta
  • 1 cup whole milk ricotta cheese drained if watery
  • 2 tbsp heavy cream or milk
  • 1 tbsp honey
  • 1/2 tsp lemon zest
Toast & Assembly
  • 4 slices thick-cut artisan bread sourdough or brioche recommended
  • 1 tbsp extra virgin olive oil or butter for toasting
  • 2 tbsp fresh mint or basil thinly sliced
  • 1 tbsp toasted pistachios or almonds chopped, optional for crunch
  • 1 drizzle honey or balsamic glaze for finishing

Method
 

  1. Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the halved strawberries with maple syrup, balsamic vinegar (if using), vanilla, and a pinch of salt. Spread in a single layer. Roast for 12-15 minutes until the strawberries are soft, juicy, and slightly caramelized. Let cool slightly.
  2. While the strawberries roast, add the ricotta, heavy cream, honey, and lemon zest to a medium bowl. Using a hand mixer, whisk, or fork, whip vigorously for 1-2 minutes until the mixture is smooth, creamy, and slightly fluffy.
  3. Heat a grill pan, skillet, or toaster. Brush both sides of the bread slices lightly with olive oil or butter. Toast for 2-3 minutes per side until deeply golden and crisp on the edges.
  4. Spread a generous layer of whipped ricotta onto each piece of toast. Top with a spoonful of the warm roasted strawberries and their juices. Garnish with fresh mint or basil, chopped nuts, and a final drizzle of honey or balsamic glaze. Serve immediately on a wooden board.