If you’re looking for a simple yet show-stopping breakfast, brunch, or snack, this Roasted Strawberry Whipped Ricotta Toast is a must-try. Juicy strawberries roasted with honey and thyme create a sweet, jammy topping that pairs perfectly with creamy whipped ricotta and warm, crunchy bread. It’s fresh, elegant, and surprisingly easy to make.
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate in just 30 minutes.
- Versatile: Perfect for breakfast, brunch, or a light lunch.
- Seasonal & Fresh: Highlights summer strawberries at their peak.
- Customizable: Try different fruits like blueberries, peaches, or figs for variety.
Start With the Bread
A good toast starts with a good loaf. My favorite is a rustic Dutch oven bread—it’s crusty, chewy, and holds toppings beautifully. If you’re short on time, grab a crusty artisan loaf like sourdough, ciabatta, or a French baguette.
- Slice your bread about 1 inch thick.
- Drizzle with a little olive oil and toast in the oven, on a skillet, or in a toaster until lightly crisp and warm.
Roast the Strawberries
Roasting brings out strawberries’ natural sweetness and softens them into a jam-like consistency without crushing them completely.
- Preheat your oven to 400°F (200°C).
- Wash and hull 1 pound of fresh strawberries.
- Place them in a medium baking dish. Drizzle with 2 tablespoons of honey, squeeze the juice of half a lemon over them, and scatter 4 sprigs of fresh thyme on top.
- Roast for 20–25 minutes, stirring halfway through. Let them cool slightly.
The result is soft, caramelized strawberries with a gorgeous jammy texture.
Make the Whipped Ricotta
This step is simple but transformative.
- Place ¾ cup whole milk ricotta in a food processor or use an immersion blender with a whisk attachment.
- Blend for 30–60 seconds until light, fluffy, and creamy.
No processor? No problem! Use ricotta straight from the tub—it’ll still be delicious.
Assemble Your Toast
- Smear the whipped ricotta generously on the toasted bread slices.
- Spoon the roasted strawberries evenly over the ricotta.
- Garnish with a pinch of sea salt and extra thyme for a fresh finish.
- Serve immediately and enjoy!
Storage Tips
- Whipped Ricotta: Keep in an airtight container in the fridge for up to 3 days. Stir before using again.
- Roasted Strawberries: Store in a sealed container in the fridge for up to 3 days. Reheat gently before topping toast.
- Assembled Toast: Best enjoyed fresh to avoid soggy bread.
FAQ
Can I make the roasted strawberries ahead of time?
Yes! They can be prepared up to 3 days in advance and stored in the fridge.
What kind of bread works best?
Sourdough or sturdy artisan loaves are ideal. Baguette slices also work well for crostini-style servings.
Can I use other fruits?
Absolutely! Blueberries, peaches, or figs are all delicious alternatives.
This Roasted Strawberry Whipped Ricotta Toast is fresh, vibrant, and perfect for any occasion. Creamy ricotta, sweet strawberries, and crunchy bread—a combination that’s hard to beat.
Roasted Strawberry Whipped Ricotta Toast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
- 1 pound strawberries, hulled
- 2 tablespoons honey
- ½ lemon, juiced
- 4 sprigs fresh thyme, plus extra for garnish
- 2 slices rustic bread, 1-inch thick
- 1 tablespoon olive oil
- ¾ cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Preheat Oven: Set to 400°F (200°C).
- Roast Strawberries: Place strawberries in a medium baking dish. Drizzle with honey, lemon juice, and add thyme sprigs. Roast for 20–25 minutes, stirring halfway through. Let cool slightly.
- Toast Bread: Drizzle olive oil over bread slices and toast in the oven, skillet, or toaster until lightly crisp and warm.
- Whip Ricotta: Place ricotta in a food processor or use an immersion blender. Blend for 30–60 seconds until light and fluffy.
- Assemble Toast: Spread whipped ricotta over toasted bread. Spoon roasted strawberries on top. Sprinkle with sea salt and extra thyme. Serve immediately.