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Roasted Strawberry Whipped Ricotta Toast

This toast combines caramelized strawberries, creamy ricotta, and crisp bread for sweet, tangy, and savory flavors, making it perfect for brunch or as an elegant appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 250 g fresh strawberries, hulled and quartered Use ripe, firm strawberries for best results.
  • 1 tablespoon honey Can be replaced with maple syrup for vegan option.
  • 1 tablespoon olive oil Contains heart-healthy fats.
  • 1 teaspoon fresh thyme Optional.
  • sea salt and black pepper to taste sea salt and black pepper to taste
For the whipped ricotta
  • 1 cup whole-milk ricotta cheese For vegan option, use almond or cashew-based ricotta.
  • 2 teaspoons lemon zest Add brightness to the dish.
For the toast
  • 4 slices thick sourdough bread Thick sourdough holds toppings without becoming soggy.
  • Optional: chopped pistachios or almonds For added crunch.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. Toss strawberries with honey, olive oil, thyme, and a pinch of salt.
  3. Spread strawberries in a single layer on the baking tray and roast for 12–15 minutes until soft and slightly caramelized.
  4. While strawberries roast, add ricotta and lemon zest to a bowl.
  5. Whip using a hand mixer or whisk for 1–2 minutes until smooth and airy.
  6. Toast sourdough slices until golden and crisp.
Assembly
  1. Spread whipped ricotta generously over warm toast.
  2. Top with roasted strawberries and a spoonful of their juices.
  3. Finish with black pepper, flaky salt, and optional nuts before serving.

Notes

Store roasted strawberries in the fridge up to 3 days. Keep whipped ricotta refrigerated up to 2 days. Toast bread fresh before serving. Do not store assembled toast to avoid sogginess.