Description
This Roasted Strawberry Whipped Ricotta Toast recipe combines sweet, syrupy roasted strawberries with creamy, airy ricotta cheese atop crispy, toasted rustic bread, creating a delightful and elegant breakfast or snack that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Strawberries & Toppings
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
Bread
- 2 slices rustic bread, 1-inch thickness
- 1 tablespoon olive oil
Ricotta
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Roast the Strawberries: Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle them with honey, squeeze the lemon juice over the berries, and scatter the thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft, syrupy, and fragrant. Remove from the oven and set aside to cool.
- Toast the Bread: Drizzle the rustic bread slices with olive oil to lightly coat them. Place the slices in the same oven and toast for about 1 minute, or until they become lightly golden and crisp on the edges. Remove from the oven and set aside.
- Whip the Ricotta: Transfer the whole milk ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as necessary, until the ricotta becomes light, fluffy, and smooth in texture.
- Assemble the Toast: Spread the whipped ricotta evenly over the toasted bread slices. Spoon the roasted strawberries along with their sweet juices over the ricotta layer. Garnish with additional fresh thyme leaves and a pinch of sea salt. Serve immediately to enjoy the contrast of warm, roasted fruit and creamy cheese on crisp toast.
Notes
- You can substitute fresh thyme for basil or mint for a different flavor profile.
- The bread slice thickness is important to ensure it holds the toppings without becoming soggy.
- Use whole milk ricotta for the best creamy texture; low-fat ricotta will alter the taste and consistency.
- Leftover roasted strawberries can be refrigerated for up to 2 days and used as a topping for yogurt or pancakes.
- If you don’t have a food processor, vigorously whisk the ricotta by hand until light and fluffy, though it may take longer.
