Roasted Strawberry Whipped Ricotta Toast
A bright and easy toast that pairs sweet roasted strawberries with creamy whipped ricotta, perfect for breakfast, a snack, or a light dessert.
Ingredients
For the Roasted Strawberries
- 1 pint fresh strawberries, hulled and sliced Use ripe strawberries for the best natural sweetness.
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 pinch salt
For the Whipped Ricotta
- 1 cup ricotta cheese
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
For Assembly
- 4 slices of crusty bread, toasted Toast extra crisp for a crunchier finish.
- Fresh thyme or basil leaves (optional) Use for garnish if desired.
- Extra honey for drizzling
Instructions
Prepare the Roasted Strawberries
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss the sliced strawberries with honey, balsamic vinegar, and a pinch of salt.
- Spread the strawberries in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the strawberries are soft and slightly caramelized. Let cool.
Prepare the Whipped Ricotta
- In a medium bowl, combine the ricotta cheese, honey, and vanilla extract.
- Using a hand mixer or whisk, whip the ricotta until smooth and creamy.
Assemble the Toast
- Spread a generous layer of whipped ricotta on each slice of toasted bread.
- Top with roasted strawberries.
- Garnish with fresh thyme or basil leaves, if desired, and drizzle with extra honey.
Notes
Store components separately for best texture. Keep roasted strawberries in an airtight container in the fridge for up to 3 days. Store whipped ricotta in the fridge for up to 2 days and toast bread just before serving.