Roasted Strawberry Whipped Ricotta Toast (Printable)

Crispy sourdough topped with light whipped ricotta and sweet oven-roasted strawberries. Ready in 30 minutes.

# What You'll Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tbsp honey or maple syrup
03 - 1 tsp vanilla extract
04 - 1 tbsp olive oil

→ Whipped Ricotta

05 - 1 cup whole milk ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - Pinch of salt

→ Toast

09 - 4 slices country-style bread or sourdough
10 - 1 tbsp unsalted butter (optional, for toasting)

→ Garnish (optional)

11 - Fresh mint leaves
12 - A drizzle of honey
13 - Flaky sea salt
14 - Crushed pistachios or toasted almonds

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla, and olive oil. Spread on the baking sheet in a single layer.
03 - Roast the strawberries for 15–20 minutes, stirring once, until soft and syrupy. Let cool slightly.
04 - Add ricotta, heavy cream, lemon zest, and salt to a food processor or mixing bowl. Blend or whip until light and smooth, about 2 minutes.
05 - Toast bread slices until golden brown. For extra flavor, spread lightly with butter before toasting.
06 - Spread the whipped ricotta generously over toasted bread.
07 - Top each toast with roasted strawberries and spoon over some of the roasting juices.
08 - Garnish with fresh mint, a drizzle of honey, a pinch of sea salt, and nuts if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted strawberries become jammy and concentrated, turning simple toast into something that tastes restaurant fancy
  • It comes together in under 30 minutes but looks like you spent all morning cooking
02 -
  • The ricotta mixture can be made a day ahead and stored in the refrigerator, though it may need a quick re whip to regain its fluffiness
  • Roasted strawberries keep well in the fridge for up to three days, so consider making a double batch to have on hand for yogurt bowls or oatmeal
03 -
  • Let the roasted strawberries cool for at least 5 minutes before topping the toast so the ricotta does not melt into a puddle
  • A pinch of flaky sea salt over the finished toast is the finishing touch that makes all the flavors sing together

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