I combined whipped ricotta and roasted strawberries on crusty bread to create a Ricotta Toast that relies on one surprising pantry staple for extra depth.

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I never expected toast to stop me in my tracks, but this Roasted Strawberries and whipped ricotta combo does exactly that. I call it my take on Ricotta Toast because it feels both familiar and a little rebellious.

Using whole-milk ricotta gives a richness that plays against the bright, caramelized strawberries, and theres a textural thing going on that keeps you guessing. It’s perfect when you want a Breakfast Brunch that’s more than a quick slice of sourdough but less than a production.

I cant explain why it keeps becoming my secret go-to, maybe the sweet and tangy tension, maybe the tiny imperfections.

Ingredients

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Strawberries: Sweet, juicy, full of vitamin C and fiber, roast brings out deep caramel notes
Ricotta: Creamy, mild, good protein and calcium, whipped it gets light and spreadable
Sourdough bread: Toasts crunchy, chewy crumb, adds carbs and a tangy sour note, absorbs juices
Honey: Natural sweetener, a little goes far, pairs with cheese, adds floral depth
Olive oil: Drizzle for richness, healthy fats, balances sweetness and adds silkiness
Lemon zest: Brightens flavors, little acid lifts ricotta, zesty aroma, not too sour
Basil: Herbaceous, fresh, cuts the sweet, adds peppery minty notes, pretty garnish
Balsamic vinegar: Optional tangy syrup, a little sour and sweet, intensifies strawberry flavor

Ingredient Quantities

4 slices sourdough or country bread, about 1/2 inch thick

1 pint (about 12 oz) strawberries, hulled and halved

1 tablespoon honey, plus 1 to 2 tablespoons extra for drizzling

1 teaspoon balsamic vinegar or balsamic glaze (optional)

1 cup whole-milk ricotta cheese, not skim

2 to 3 tablespoons heavy cream or whole milk

1 teaspoon lemon zest (about 1 small lemon) and 1/2 teaspoon lemon juice optional

1/4 teaspoon fine sea salt, plus flaky sea salt

Freshly cracked black pepper, to taste

1 tablespoon extra virgin olive oil

Fresh basil or mint leaves, a small handful about 8 to 10 leaves

How to Make this

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1. Preheat oven to 425 F and line a small rimmed baking sheet with parchment or foil so cleaning is easy.

2. Toss the hulled halved strawberries with 1 tablespoon honey, 1 tablespoon olive oil, 1/4 teaspoon fine sea salt and the 1 teaspoon balsamic vinegar if using; spread them cut-side up in a single layer and roast 12 to 16 minutes until theyre soft and jammy with a few browned edges.

3. While strawberries roast, put the ricotta in a bowl with 2 to 3 tablespoons heavy cream or whole milk, the lemon zest and the optional 1/2 teaspoon lemon juice, plus another pinch of the fine sea salt; beat or whisk vigorously until smooth and airy, about 1 to 2 minutes. Taste and add a little more salt or cream if it feels grainy.

4. Lightly brush both sides of the sourdough slices with a little olive oil and either toast them in a hot skillet 2 to 3 minutes per side, or throw them in the oven on a rack at 425 F for 5 to 7 minutes until golden and crisp; you want crunchy edges but still some chew.

5. When strawberries come out of the oven, let them cool 2 to 3 minutes on the sheet, then spoon off a little of the juices into a small bowl for drizzling; gently press a few berries to release extra sauce, but dont totally mash everything.

6. Spread a generous layer of whipped ricotta on each warm toast, it helps if the toast is warm so the ricotta softens just a bit and sticks.

7. Top with the roasted strawberries, spooning some of the reserved juices over each slice; drizzle with 1 to 2 tablespoons extra honey (or more if you like it sweet) and, if you have balsamic glaze, add a tiny zigzag for brightness.

8. Finish with freshly cracked black pepper, a light sprinkle of flaky sea salt, and scatter the torn or chiffonaded basil or mint leaves on top for freshness.

9. Serve right away while the toast is slightly warm. Tip: if you want extra contrast, add a few lemony mint leaves and a little more cream whipped into the ricotta next time.

Equipment Needed

1. Small rimmed baking sheet with parchment or foil
2. 2 mixing bowls, one medium + one small for juices
3. Whisk or fork for whipping the ricotta
4. Measuring spoons and a 1 cup measure
5. Chef knife and cutting board for hulling strawberries
6. Cast iron or nonstick skillet, or an oven rack/sheet to toast bread
7. Pastry brush for oil and a spoon for spooning juices
8. Rubber spatula or small offset spatula for spreading ricotta, plus oven mitts

FAQ

Q: Can I use frozen strawberries? A: Yes, just thaw and pat them dry first, then roast a bit longer so they caramelize instead of steaming. They’ll release more juice so drain or reduce the juices into a quick syrup if you want a thicker topping.

Q: How do I get the ricotta really fluffy and smooth? A: Put ricotta, 2 tbsp cream or milk, lemon zest, and the salt in a food processor or blender and pulse until light and airy. If you don't have one, whisk vigorously while folding in the cream, but a processor is faster and makes it silkier.

Q: Can I make this ahead of time? A: Kinda. Roast the strawberries up to 2 to 3 days ahead and keep them refrigerated. Whipped ricotta will keep 2 days in the fridge. Toast the bread right before serving so it stays crisp.

Q: How do I stop the toast getting soggy? A: Toast the bread until it's well browned, brush lightly with olive oil, and don't pile on the strawberry syrup. Spread a thin layer of whipped ricotta first, then spoon the strawberries on top so the cheese acts as a buffer.

Q: Do I need balsamic and how much honey should I use? A: Balsamic is optional but adds nice depth, a teaspoon or a drizzle of balsamic glaze is plenty. Start with 1 tablespoon honey when roasting and add another tablespoon to taste after assembling if you like it sweeter.

Q: Any good swaps or dietary changes? A: Use whole-milk ricotta for best texture, but for lighter version try part-skim ricotta with a little Greek yogurt. Gluten-free or other country breads work, just pick a sturdy slice and toast it longer so it holds up.

Roasted Strawberry Whipped Ricotta Toast Recipe Substitutions and Variations

Bread: swap sourdough for brioche, ciabatta, or thick country whole grain slices. Brioche adds a buttery sweet note, ciabatta stays chewy and crisp.
Ricotta: use mascarpone, or thick Greek yogurt (strain it briefly), or well-blended cottage cheese for a similar creamy, whipped texture.
Honey: substitute maple syrup, agave nectar, or a simple syrup made from brown sugar and water if you want a less floral sweetness.
Balsamic vinegar: replace with a balsamic glaze, or use red wine vinegar plus a pinch of sugar, or just a squeeze of lemon for bright acidity.

Pro Tips

1. Use slightly stale bread if you can, it soaks up the juicy berries better and wont go soggy right away. Brush with oil and get the crust nice and golden but dont let it become a brick, you want some chew left so it supports the ricotta and sauce.

2. Make the ricotta ultra smooth by whipping it long, or blitzing it briefly in a food processor, add the cream a tablespoon at a time. If it still feels grainy, one more splash of cream and another 20 seconds of whisking usually fixes it. For a richer, less wet spread, drain the ricotta in a cloth for 30 minutes then whip.

3. Dont crowd the strawberries while roasting or they will steam not caramelize, spread them so each piece has room. Save a few tablespoons of the juices and simmer them down quickly to a glaze, that little syrup makes the toast taste way more concentrated and fancy.

4. Finish like a pro: toss on flaky salt and lots of freshly cracked black pepper, tear the herbs by hand instead of chopping so they look rustic, and assemble at the last minute. Roasted berries keep well so you can do them a day ahead, but put everything together right before serving so the toast stays crisp.

Roasted Strawberry Whipped Ricotta Toast Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I combined whipped ricotta and roasted strawberries on crusty bread to create a Ricotta Toast that relies on one surprising pantry staple for extra depth.

Servings

servings

Calories

330

kcal

Equipment: 1. Small rimmed baking sheet with parchment or foil
2. 2 mixing bowls, one medium + one small for juices
3. Whisk or fork for whipping the ricotta
4. Measuring spoons and a 1 cup measure
5. Chef knife and cutting board for hulling strawberries
6. Cast iron or nonstick skillet, or an oven rack/sheet to toast bread
7. Pastry brush for oil and a spoon for spooning juices
8. Rubber spatula or small offset spatula for spreading ricotta, plus oven mitts

Ingredients

4 slices sourdough or country bread, about 1/2 inch thick
1 pint (about 12 oz) strawberries, hulled and halved
1 tablespoon honey, plus 1 to 2 tablespoons extra for drizzling
1 teaspoon balsamic vinegar or balsamic glaze (optional)
1 cup whole-milk ricotta cheese, not skim
2 to 3 tablespoons heavy cream or whole milk
1 teaspoon lemon zest (about 1 small lemon) and 1/2 teaspoon lemon juice optional
1/4 teaspoon fine sea salt, plus flaky sea salt
Freshly cracked black pepper, to taste
1 tablespoon extra virgin olive oil
Fresh basil or mint leaves, a small handful about 8 to 10 leaves

Directions

Preheat oven to 425 F and line a small rimmed baking sheet with parchment or foil so cleaning is easy.
Toss the hulled halved strawberries with 1 tablespoon honey, 1 tablespoon olive oil, 1/4 teaspoon fine sea salt and the 1 teaspoon balsamic vinegar if using; spread them cut-side up in a single layer and roast 12 to 16 minutes until theyre soft and jammy with a few browned edges.
While strawberries roast, put the ricotta in a bowl with 2 to 3 tablespoons heavy cream or whole milk, the lemon zest and the optional 1/2 teaspoon lemon juice, plus another pinch of the fine sea salt; beat or whisk vigorously until smooth and airy, about 1 to 2 minutes. Taste and add a little more salt or cream if it feels grainy.
Lightly brush both sides of the sourdough slices with a little olive oil and either toast them in a hot skillet 2 to 3 minutes per side, or throw them in the oven on a rack at 425 F for 5 to 7 minutes until golden and crisp; you want crunchy edges but still some chew.
When strawberries come out of the oven, let them cool 2 to 3 minutes on the sheet, then spoon off a little of the juices into a small bowl for drizzling; gently press a few berries to release extra sauce, but dont totally mash everything.
Spread a generous layer of whipped ricotta on each warm toast, it helps if the toast is warm so the ricotta softens just a bit and sticks.
Top with the roasted strawberries, spooning some of the reserved juices over each slice; drizzle with 1 to 2 tablespoons extra honey (or more if you like it sweet) and, if you have balsamic glaze, add a tiny zigzag for brightness.
Finish with freshly cracked black pepper, a light sprinkle of flaky sea salt, and scatter the torn or chiffonaded basil or mint leaves on top for freshness.
Serve right away while the toast is slightly warm. Tip: if you want extra contrast, add a few lemony mint leaves and a little more cream whipped into the ricotta next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.