Roasted Strawberry Whipped Ricotta Toast
A bright and cozy toast topped with airy whipped ricotta and sweet roasted strawberries, perfect for any gathering or a comforting meal.
Ingredients
For the roasted strawberries
- 1 pint Fresh strawberries, hulled and halved Roasting concentrates their sweetness.
- 1 tablespoon Extra-virgin olive oil Coats the berries and helps caramelize them.
- 1-2 teaspoons Honey or maple syrup Optional, for extra gloss and sweetness.
- Lemon zest and a squeeze of lemon juice Lifts the whole dish with brightness.
For the whipped ricotta
- 1 cup Ricotta, whole-milk recommended Creamy base for the dish.
- 2-4 tablespoons Heavy cream or plain yogurt For cloud-like lightness.
- 1/2 teaspoon Vanilla extract Adds warmth to the flavors.
- to taste Sea salt and black pepper Salt enhances sweetness and adds depth.
For the toast
- 4 slices Bread, sourdough or country loaf recommended Thick-cut and well-toasted.
Optional toppings
- Fresh basil or mint, toasted nuts (almonds or pistachios), lemon balm, a drizzle of aged balsamic For added flavor and texture.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss the halved strawberries with olive oil, honey or maple syrup if using, and a pinch of salt. Spread them cut-side up on the sheet.
Roasting the strawberries
- Roast the strawberries for 12 to 15 minutes, until they are soft and glossy. Remove and stir in lemon juice and zest. Let cool slightly.
Making the whipped ricotta
- While the berries roast, combine ricotta, cream or yogurt, vanilla, and salt in a bowl or food processor. Whip until smooth and airy.
Toast preparation
- Toast the bread until golden and crisp at the edges.
Assembly
- Spread a generous layer of whipped ricotta on each slice. Pile roasted strawberries on top, spooning any juices over.
- Finish with torn basil, a drizzle of honey or balsamic, and sprinkle toasted nuts if desired.
Serving
- Serve immediately and enjoy!
Notes
Keep roasted strawberries in an airtight container in the refrigerator for up to 4 days. Whipped ricotta can last 2-3 days chilled. Assemble toasts just before serving to keep bread crisp.