Roasted Strawberry Whipped Ricotta Toast
A cozy and indulgent dish featuring roasted strawberries atop fluffy whipped ricotta on toasted bread, perfect for breakfast or dessert.
Ingredients
For the Roasted Strawberries
- 1 pound Fresh strawberries, halved or quartered Roasting concentrates their sweetness.
- 2–3 tablespoons Honey Maple syrup is an alternative.
- 1 teaspoon Lemon zest Lifts the berry flavor.
- 1 tablespoon Olive oil Can substitute with avocado oil.
- pinch Salt Balances sweetness.
For the Whipped Ricotta
- 1 cup Ricotta (whole-milk or part-skim) Can blend cottage cheese for a lighter version.
- 2 tablespoons Greek yogurt Adds tang; can omit for pure ricotta flavor.
- 1 teaspoon Honey For sweetness in the ricotta.
For Serving
- 4 slices Bread of your choice Sourdough or whole-grain toast beautifully.
- optional Fresh basil or mint Chopped for freshness.
- optional Balsamic glaze For a sophisticated finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss strawberries with honey, olive oil, lemon zest, and salt in a bowl. Spread them on the baking sheet in a single layer.
Roasting
- Roast strawberries for 20–25 minutes until tender and glossy.
Whipping Ricotta
- While strawberries roast, whip ricotta with Greek yogurt, honey, and salt until fluffy and spreadable.
Toasting and Assembly
- Toast bread slices until golden. Spread whipped ricotta on each slice and top with warm roasted strawberries.
- Finish with torn basil or mint and a drizzle of balsamic glaze, then serve immediately.
Notes
For a savory twist, try adding prosciutto. Keep roasted strawberries refrigerated for up to 4 days.