Roasted Strawberry Whipped Ricotta Toast

The first time I made this, it was a complete accident. I had strawberries that were starting to turn and ricotta leftover from a failed lasagna attempt. Now it is the one thing my friends actually request when they come over for brunch.

Last summer my sister sat at my kitchen island watching me roast the berries, absolutely convinced I was about to ruin perfectly good strawberries. When she took that first bite, the look on her face made me promise to teach her the technique before she left town.

Ingredients

• Fresh strawberries: Choose berries that are slightly underripe for roasting as they hold their shape better while becoming tender
• Honey or maple syrup: Just enough to coax out the natural sugars and help create that gorgeous syrupy glaze
• Balsamic vinegar: The secret ingredient that deepens the strawberry flavor and adds a subtle complexity
• Whole milk ricotta: Full fat is non-negotiable here because it creates that velvety texture we are after
• Heavy cream: This little bit of luxury makes the ricotta airy and almost mousse-like
• Lemon zest: Brightens everything up and cuts through the richness
• Crusty sourdough: You need bread with structure to support all these beautiful toppings without getting soggy

Instructions

Roast the strawberries:

Toss those halved berries with honey, balsamic, and salt until they are glistening. Spread them out on your lined baking sheet so they have room to breathe. Let the oven work its magic for about 20 minutes until they are soft and swimming in their own juices.

Whip the ricotta:

While the berries roast, throw the ricotta, cream, lemon zest, honey and salt into your food processor. Let it run for a full minute or two until it is completely smooth and airy. Taste it and adjust the sweetness if you need to.

Toast the bread:

Brush both sides of your sourdough slices with olive oil like you mean it. Get them golden and crisply in a hot skillet or under the broiler, keeping a close eye so they do not burn.

Assemble the toasts:

Pile that whipped ricotta onto each toast with abandon. Top with the roasted strawberries and do not forget to drizzle on all those pan juices because that is liquid gold right there. Finish with mint leaves and cracked pepper if you are feeling fancy.

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This recipe became my go-to for impromptu gatherings because it balances sweet and savory so beautifully. Even people who claim they do not like ricotta change their minds after one bite of this combination.

Making It Your Own

Sometimes I swap in stone fruit when strawberries are not in season. Peaches and plums roast up just as beautifully and bring their own personality to the dish.

Timing Is Everything

Learn to time your roasting so the berries come out just as you finish whipping the ricotta. That way everything goes together while it is at its absolute best.

Serving Suggestions

A glass of prosecco turns this into a proper brunch moment. For a more casual approach, serve it alongside a salad of mixed greens dressed simply with olive oil and lemon juice.

• Try adding a thin layer of lemon curd under the ricotta for extra brightness
• Toasted pistachios or walnuts add the most incredible crunch factor
• A drizzle of aged balsamic glaze right before serving creates restaurant-style presentation

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There is something deeply satisfying about transforming humble ingredients into something that feels like a special occasion treat.

Recipe FAQs

→ Can I prepare the components ahead?

Yes, roast strawberries up to 2 days ahead and store in refrigerator. Whip ricotta few hours before serving and keep chilled. Toast bread just before assembly.

→ What bread works best?

Crusty sourdough or country bread provides ideal texture. Artisanal baguette slices or ciabatta also work well. Avoid very soft bread that won't hold toppings.

→ Can I use frozen strawberries?

Fresh berries yield best results, but thawed frozen strawberries can be roasted. Expect slightly softer texture and adjust roasting time as needed.

→ How do I make this dairy-free?

Substitute plant-based ricotta alternative and coconut cream or cashew cream for heavy cream. Use maple syrup instead of honey throughout.

→ What other fruits can I roast?

Fresh figs, peaches, or stone fruits work wonderfully. Adjust roasting time based on fruit density—softer fruits need less time in oven.