Roasted Strawberry Whipped Ricotta Toast
This Roasted Strawberry Whipped Ricotta Toast pairs jammy balsamic-roasted strawberries with cloud-like whipped ricotta on crisp sourdough. The contrast of warm fruit, cool creamy cheese, and crunchy toast makes this an elevated yet simple breakfast or brunch centerpiece.
Equipment
- Baking sheet
- Parchment paper
- food processor or blender
- skillet or toaster oven
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 Tbsp maple syrup or honey
- 1 tsp balsamic vinegar
- pinch of black pepper
- 1 cup whole milk ricotta cheese (cold)
- 1 Tbsp honey (for ricotta)
- 0.5 tsp lemon zest
- pinch of sea salt
- 4 thick slices sourdough or brioche bread
- butter or olive oil (for toasting)
- fresh mint or basil (optional garnish)
- crushed pistachios (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss strawberries with maple syrup, balsamic vinegar, and black pepper on a parchment-lined baking sheet. Roast for 15–20 minutes until soft and syrupy but still holding shape.
- In a food processor or blender, whip ricotta, honey, lemon zest, and sea salt for 1–2 minutes until smooth and airy.
- Brush bread slices with butter or olive oil and toast in a skillet or oven until golden brown and crisp.
- Spread whipped ricotta generously over warm toast. Spoon roasted strawberries and their syrup over the top.
- Garnish with fresh herbs, crushed pistachios, or an extra drizzle of honey. Serve immediately.
Notes
Use whole milk ricotta for the creamiest texture. Serve immediately after assembling to preserve the crispness of the toast. Roasted strawberries should be soft but still hold their shape.