Roasted Strawberry Whipped Ricotta Toast (Printable version)

Crispy sourdough toast with fluffy whipped ricotta topped with honey-roasted strawberries and fresh mint. An elegant brunch ready in 40 minutes.

# What you'll need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey
03 - 1 teaspoon vanilla extract
04 - Pinch of sea salt

→ Whipped Ricotta

05 - 1 cup whole-milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 tablespoon honey
08 - Zest of 1 lemon
09 - Pinch of sea salt

→ Toast

10 - 4 thick slices crusty sourdough or country bread
11 - 1 tablespoon olive oil or unsalted butter

→ Garnish

12 - Fresh mint leaves (optional)
13 - Additional honey, for drizzling
14 - Crushed pistachios or toasted almonds (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On the prepared baking sheet, toss strawberries with honey, vanilla extract, and a pinch of sea salt. Spread in a single layer and roast for 20–25 minutes, until soft and syrupy. Set aside to cool slightly.
03 - In a medium bowl, combine ricotta, heavy cream, honey, lemon zest, and a pinch of salt. Using a handheld mixer or whisk, whip until light and fluffy, about 2 minutes.
04 - Brush bread slices lightly with olive oil or butter. Toast in a skillet over medium heat or under a broiler until golden and crisp.
05 - Spread a generous layer of whipped ricotta on each toast. Top with roasted strawberries and their juices.
06 - Garnish with mint leaves, a drizzle of honey, and nuts if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between hot syrupy berries and cool creamy ricotta is absolute magic
  • It looks impressive but comes together in under an hour with minimal effort
  • Perfect for feeding a crowd or treating yourself to something special
02 -
  • The ricotta needs to be very cold before whipping for the best texture
  • Don't skip the pinch of salt in the strawberries, it makes the sweetness pop
  • Toast the bread right before serving so it stays crisp under the juicy toppings
03 -
  • Let the roasted strawberries cool for at least 10 minutes so they don't melt the ricotta
  • Use a microplane for the lemon zest to avoid any bitter white pith

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