Roasted Strawberry Whipped Ricotta Toast

Introduction

Looking for a breakfast or brunch dish that feels gourmet but takes minimal effort? This Roasted Strawberry Whipped Ricotta Toast is the perfect balance of creamy, sweet, and tangy.

Roasting strawberries enhances their natural sweetness, while whipped ricotta adds a luxurious, airy texture. Spread on crusty toast and topped with a drizzle of honey or balsamic glaze, this dish is both restaurant-worthy and easy enough for home.

Ingredients

For the Roasted Strawberries:

2 cups fresh strawberries, hulled and halved
1 tbsp honey or maple syrup
1 tsp vanilla extract
½ tsp balsamic vinegar (optional, for depth)

For the Whipped Ricotta:

1 cup whole-milk ricotta cheese
1 tbsp honey
1 tsp lemon zest
Pinch of salt

For Assembly:

4 slices crusty sourdough or artisan bread
Olive oil, for brushing
Fresh mint leaves or basil, for garnish
Extra honey or balsamic glaze, for drizzling

Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instructions

Step 1: Roast the Strawberries

Preheat oven to 375°F (190°C).
Place strawberries on a parchment-lined baking sheet. Drizzle with honey, vanilla, and balsamic (if using).
Roast for 18–20 minutes until soft and syrupy.

Step 2: Make the Whipped Ricotta

In a food processor, blend ricotta, honey, lemon zest, and salt until smooth and fluffy (1–2 minutes).
Chill until ready to use.

Step 3: Prepare the Toast

Brush bread slices with olive oil and toast in a skillet or oven until golden brown.

Step 4: Assemble

Spread whipped ricotta generously on toast, spoon roasted strawberries on top, and drizzle with honey or balsamic glaze. Garnish with fresh mint or basil.

Tips for Success

Don’t skip roasting: It deepens the flavor and creates a natural syrup.
Bread choice matters: Use thick, crusty bread to hold up to toppings.
Make-ahead option: Roast strawberries and whip ricotta up to a day ahead—assemble just before serving.
Flavor twist: Add crushed pistachios or almonds for crunch.

Nutrition (per toast, approx.)

Nutrient	Amount
Calories	240
Protein	8g
Carbs	28g
Fat	10g
Fiber	3g

Variations

Savory Twist: Swap honey for olive oil and top with arugula.
Nutty Version: Add a drizzle of almond butter under the ricotta.
Seasonal Swap: Use roasted peaches, cherries, or figs when strawberries aren’t in season.
Vegan Option: Use cashew cream instead of ricotta.

Storage

Roasted strawberries: store in an airtight container in the fridge for up to 3 days.
Whipped ricotta: refrigerate up to 2 days.
Assemble just before eating for best texture.

Conclusion

This Roasted Strawberry Whipped Ricotta Toast is an easy, elegant, and flavorful recipe that works for breakfast, brunch, or even a light dessert. With minimal effort, you can create a dish that looks straight out of a café menu but comes together in just 30 minutes.