Description

Delight in this simple yet elegant Roasted Strawberry Whipped Ricotta Toast recipe that combines sweet, syrupy roasted strawberries with smooth, creamy whipped ricotta on perfectly toasted sourdough bread. Finished with a drizzle of honey and a hint of vanilla, this toast makes for a delicious breakfast or light dessert, garnished with fresh mint for a burst of freshness.

Ingredients

Scale

Strawberries

1 cup fresh strawberries, hulled and halved
1 tablespoon honey (for roasting)

Ricotta Whip

1 cup whole milk ricotta cheese
1 tablespoon honey (for ricotta)
1 teaspoon pure vanilla extract

Toast

2 slices sourdough bread (1-inch thick)

Garnish (Optional)

Fresh mint leaves

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Instructions

Preheat and roast strawberries: Preheat your oven to 375°F (190°C). Arrange the halved strawberries on a parchment-lined baking sheet. Drizzle with 1 tablespoon of honey and roast for about 20 minutes until the strawberries become soft and syrupy.
Whip the ricotta: In a mixing bowl, combine the ricotta cheese, the remaining 1 tablespoon of honey, and vanilla extract. Whip the mixture until it is smooth and fluffy to create a creamy spread.
Toast the sourdough: While the strawberries are roasting, toast the sourdough bread slices until they are golden brown and crisp.
Assemble the toast: Generously spread the whipped ricotta over each slice of toasted sourdough. Top with the roasted strawberries and drizzle any leftover strawberry juices over the top for extra flavor.
Garnish and serve: Optionally, garnish the assembled toasts with fresh mint leaves for added color and a refreshing aroma. Serve immediately and enjoy!

Notes

You can substitute sourdough with your favorite crusty bread.
Use fresh, ripe strawberries for the best natural sweetness and flavor.
For a lighter version, you can use part-skim ricotta instead of whole milk ricotta.
To make it vegan, substitute ricotta with a plant-based ricotta alternative and use agave nectar instead of honey.
Leftover roasted strawberries can be refrigerated and used within 2 days in yogurt or as a topping.