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Roasted Strawberry Whipped Ricotta Toast

A creamy, slightly sweet ricotta spread topped with roasted strawberries, served on crisp toasted bread, perfect for breakfast, brunch, or a light dessert.
Calories:
Author: Sandra Myers

Ingredients

For the Roasted Strawberries:

  • 1 pint fresh strawberries hulled and sliced
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • Pinch of salt

For the Whipped Ricotta:

  • 1 cup ricotta cheese
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract

For Assembly:

  • 4 slices of crusty bread toasted
  • Fresh thyme or basil leaves optional
  • Extra honey for drizzling

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Toss sliced strawberries with honey, balsamic vinegar, and a pinch of salt, then spread in a single layer.
  • Roast for 20–25 minutes until soft and slightly caramelized, then let cool slightly.
  • Whip ricotta with honey and vanilla in a medium bowl until smooth and fluffy. Adjust sweetness if needed.
  • Toast slices of crusty bread until golden and crisp.
  • Spread whipped ricotta on each toast, top with roasted strawberries, and let juices drip naturally. Garnish with fresh thyme or basil, drizzle with extra honey, and serve immediately.