Roasted Strawberry Whipped Ricotta Toast (Printable)
Creamy whipped ricotta on crisp toast with sweet roasted strawberries
# What You'll Need:
→ For the Roasted Strawberries
01 - 1 cup fresh strawberries, hulled and halved
02 - 1 tbsp honey or maple syrup
03 - 1 tsp balsamic vinegar
04 - Pinch of sea salt
→ For the Whipped Ricotta
05 - 1 cup whole milk ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - 1 tsp honey
09 - Pinch of salt
→ For Assembly
10 - 4 slices crusty sourdough or country bread
11 - 1 tbsp olive oil
12 - Fresh mint leaves, for garnish
13 - Cracked black pepper, for garnish
# How To Make:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper. Toss strawberries with honey, balsamic vinegar, and pinch of salt. Spread in single layer on baking sheet. Roast 15-20 minutes until soft and syrupy. Cool slightly.
02 - Combine ricotta, heavy cream, lemon zest, honey, and pinch of salt in food processor or with hand mixer. Whip until smooth and creamy, about 1-2 minutes.
03 - Brush both sides of bread slices with olive oil. Toast in hot skillet or under broiler until golden and crisp, about 2 minutes per side.
04 - Spread generous amount of whipped ricotta onto each toast. Top with roasted strawberries and drizzle with roasting juices. Garnish with fresh mint and cracked black pepper if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast of warm roasted berries against cool creamy ricotta is absolutely worth the minimal prep
- It transforms ordinary ingredients into something that feels like a cafe breakfast
02 -
- The ricotta needs to be really cold before whipping or it won't get that fluffy texture
- Don't skip the roasting juices they're liquid gold and should absolutely go over the toast
03 -
- If your ricotta seems watery drain it in a fine mesh sieve for about 30 minutes before whipping
- Don't overcrowd the strawberries when roasting or they'll steam instead of caramelize