I paired whipped ricotta and roasted strawberries on toast to make Roasted Strawberry Ricotta Toast that hides an unexpected twist in the prep.

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I wasn’t planning on falling this hard for a piece of toast but here we are. Roasted Strawberry Ricotta Toast feels like a tiny kitchen miracle, where whole-milk ricotta turns pillowy and strawberries become deep and jammy from a little heat.

I spread the ricotta sloppy and unapologetic, then pile on the fruit that somehow tastes like summer and autumn at the same time. There’s a weird little thrill when a simple combo suddenly seems new, like you discovered a secret everyone else missed.

It looks like you tried hard, but really you just made something honest that tastes surprising.

Ingredients

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Strawberries: Brightly sweet with a little tang, full of vitamin C and fiber.
Ricotta: Creamy, mild, a good source of protein and calcium, keeps toast filling.
Honey: Natural sweetener, adds floral sweetness and sticks everything together.
Lemon: Zesty brightness that cuts richness, adds vitamin C and acidity.
Sourdough: Toasty chewy base, gives fiber and complex carbs, great for soaking juices.
Pistachios: Crunchy, nutty, add healthy fats and protein, also make it pretty.
Basil: Fresh herb, aromatic lift, subtle peppery notes, balances sweet and savory.

Ingredient Quantities

12 ounces (about 340 g) strawberries, hulled and halved

2 tablespoons granulated sugar

1 tablespoon balsamic vinegar

Pinch of kosher salt

1 1/2 cups whole-milk ricotta, well drained

2 tablespoons heavy cream or whole milk

2 tablespoons honey plus extra for drizzling

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon fine sea salt

4 slices sourdough bread, about 1/2 inch thick

1 tablespoon olive oil for brushing or softened butter

Fresh basil or mint leaves, a small handful

Flaky sea salt for finishing

Freshly ground black pepper to taste

2 tablespoons toasted chopped pistachios or sliced almonds, optional

How to Make this

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1. Preheat the oven to 425 F (220 C) and line a baking sheet with parchment or foil.

2. Toss 12 ounces sliced strawberries with 2 tablespoons granulated sugar, 1 tablespoon balsamic vinegar and a pinch of kosher salt; spread them in a single layer and roast 12 to 16 minutes until they are syrupy and slightly collapsed. Let cool a bit so the juices thicken.

3. While strawberries roast, drain 1 1/2 cups whole milk ricotta by placing it in a fine mesh sieve lined with cheesecloth or a couple layers of paper towel over a bowl for 10 to 15 minutes. If you are in a hurry press gently with a spoon to remove extra liquid.

4. Put the drained ricotta in a bowl or food processor with 2 tablespoons heavy cream or whole milk, 2 tablespoons honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon fine sea salt; whip or blend until very smooth and light. Taste and add a bit more honey or salt if it needs balance.

5. Brush 4 slices of sourdough (about 1/2 inch thick) with 1 tablespoon olive oil or spread softened butter, then toast them in the oven on the same sheet for 4 to 6 minutes per side until golden, or toast them in a skillet or toaster until crisp. Don’t over toast, you want a tender crumb that still holds toppings.

6. Spread a generous layer of the whipped ricotta over each toast while the bread is still warm so it soaks in a little, you can use about 1/4 to 1/3 cup ricotta per slice depending on how creamy you like it.

7. Spoon the roasted strawberries and some of their juices over the ricotta, letting some juice run onto the toast for extra flavor.

8. Drizzle extra honey to taste, scatter a small handful of fresh basil or mint leaves, and sprinkle 2 tablespoons toasted chopped pistachios or sliced almonds if using.

9. Finish with flaky sea salt and freshly ground black pepper to taste, serve immediately. Leftover ricotta keeps covered in the fridge for a couple days and strawberries are best used within 24 hours.

Equipment Needed

1. Oven (preheat to 425 F)
2. Baking sheet plus parchment paper or foil
3. Fine mesh sieve and cheesecloth or a couple layers of paper towel with a bowl for draining ricotta
4. Mixing bowl or food processor and a whisk or spoon to whip the ricotta
5. Measuring cups and measuring spoons
6. Cutting board and a sharp knife for hulled strawberries and slicing sourdough
7. Pastry brush or butter knife for brushing oil or spreading butter, and a spoon or spatula for tossing and spreading
8. Toaster, skillet or the oven rack for toasting the bread

FAQ

Q: How do I properly drain ricotta so the whipped ricotta isn't watery?

A: Scoop ricotta into a fine mesh sieve or bowl lined with paper towel or cheesecloth, set over a bowl and chill in the fridge for 30 to 60 minutes. For thicker results wrap it and weight it for 1 to 2 hours. Don't skip this step or the toast gets soggy.

Q: Can I use frozen strawberries for the roasted topping?

A: Yes but thaw and drain them first, then roast only 10 to 12 minutes since they release extra juice. They'll be softer and a bit more saucy than fresh berries, but still tasty.

Q: How far ahead can I make components?

A: Roast strawberries 1 to 2 days ahead, store chilled in an airtight container. Whip the ricotta up to 24 hours ahead, cover and chill. Toast the bread right before serving so it stays crisp.

Q: My whipped ricotta is too thick or too thin, what now?

A: Too thick add 1 teaspoon to 1 tablespoon of cream or milk at a time until spreadable. Too thin, drain the ricotta longer or add a little more ricotta and mix. Taste and adjust lemon, honey, and salt.

Q: Best way to toast the sourdough so it doesn't get soggy from the strawberries?

A: Brush with olive oil or softened butter and toast in a skillet or oven at 400 F for 4 to 7 minutes until golden and crisp. A hot pan sears it fast and keeps it crunchy under the topping.

Q: Any good swaps for nuts or other finishes?

A: If you can't have nuts skip them and add extra herbs, toasted seeds, or a sprinkle of flaky sea salt and black pepper. A little extra honey at the end helps tie flavors together.

Roasted Strawberry Whipped Ricotta Toast Recipe Substitutions and Variations

Strawberries: swap in raspberries or halved cherries for a similar bright tartness; blueberries work too but they burst more and won’t keep their shape as well.
Whole-milk ricotta: use mascarpone or full-fat cream cheese whipped with 1 to 2 tablespoons milk to loosen, or thick Greek yogurt for a tangier, lighter version, just use slightly less liquid.
Balsamic vinegar: aged balsamic is an easy upgrade for sweeter depth, or use red wine vinegar plus a teaspoon of sugar or honey if you don’t have balsamic.
Toasted pistachios or sliced almonds: swap in chopped walnuts, pecans, or pumpkin seeds for crunch; for a nut-free finish use toasted sunflower seeds or extra fresh herbs.

Pro Tips

– Drain the ricotta longer than you think. If you’ve got the time, put it in the fridge over a sieve lined with paper towel or a coffee filter for a few hours, it gets way creamier and won’t water down the toast. If you’re rushed press gently with a spoon, just don’t mash it into paste.

– Let the strawberries sit after tossing with sugar for a few minutes before they go in the oven, they’ll macerate and start releasing juice so they caramelize faster. Use a very hot sheet so they get some color but don’t bake them until they’re completely flat, you want some texture still.

– Heat the bread and spread the ricotta while the toast is still warm so it soaks in a little, that makes it taste homemade. Also try rubbing a cut garlic clove or a tiny smear of olive oil on the toast first for extra depth, but don’t overdo it or you’ll hide the strawberries.

– Keep components separate if you need to make this ahead, store the ricotta in an airtight container and the berries in another. Nuts and herbs go on at the last second for crunch and freshness, and a quick drizzle of good honey or a tiny splash of aged balsamic right before serving lifts everything.

Roasted Strawberry Whipped Ricotta Toast Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I paired whipped ricotta and roasted strawberries on toast to make Roasted Strawberry Ricotta Toast that hides an unexpected twist in the prep.

Servings

servings

Calories

390

kcal

Equipment: 1. Oven (preheat to 425 F)
2. Baking sheet plus parchment paper or foil
3. Fine mesh sieve and cheesecloth or a couple layers of paper towel with a bowl for draining ricotta
4. Mixing bowl or food processor and a whisk or spoon to whip the ricotta
5. Measuring cups and measuring spoons
6. Cutting board and a sharp knife for hulled strawberries and slicing sourdough
7. Pastry brush or butter knife for brushing oil or spreading butter, and a spoon or spatula for tossing and spreading
8. Toaster, skillet or the oven rack for toasting the bread

Ingredients

12 ounces (about 340 g) strawberries, hulled and halved
2 tablespoons granulated sugar
1 tablespoon balsamic vinegar
Pinch of kosher salt
1 1/2 cups whole-milk ricotta, well drained
2 tablespoons heavy cream or whole milk
2 tablespoons honey plus extra for drizzling
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon fine sea salt
4 slices sourdough bread, about 1/2 inch thick
1 tablespoon olive oil for brushing or softened butter
Fresh basil or mint leaves, a small handful
Flaky sea salt for finishing
Freshly ground black pepper to taste
2 tablespoons toasted chopped pistachios or sliced almonds, optional

Directions

Preheat the oven to 425 F (220 C) and line a baking sheet with parchment or foil.
Toss 12 ounces sliced strawberries with 2 tablespoons granulated sugar, 1 tablespoon balsamic vinegar and a pinch of kosher salt; spread them in a single layer and roast 12 to 16 minutes until they are syrupy and slightly collapsed. Let cool a bit so the juices thicken.
While strawberries roast, drain 1 1/2 cups whole milk ricotta by placing it in a fine mesh sieve lined with cheesecloth or a couple layers of paper towel over a bowl for 10 to 15 minutes. If you are in a hurry press gently with a spoon to remove extra liquid.
Put the drained ricotta in a bowl or food processor with 2 tablespoons heavy cream or whole milk, 2 tablespoons honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon fine sea salt; whip or blend until very smooth and light. Taste and add a bit more honey or salt if it needs balance.
Brush 4 slices of sourdough (about 1/2 inch thick) with 1 tablespoon olive oil or spread softened butter, then toast them in the oven on the same sheet for 4 to 6 minutes per side until golden, or toast them in a skillet or toaster until crisp. Don’t over toast, you want a tender crumb that still holds toppings.
Spread a generous layer of the whipped ricotta over each toast while the bread is still warm so it soaks in a little, you can use about 1/4 to 1/3 cup ricotta per slice depending on how creamy you like it.
Spoon the roasted strawberries and some of their juices over the ricotta, letting some juice run onto the toast for extra flavor.
Drizzle extra honey to taste, scatter a small handful of fresh basil or mint leaves, and sprinkle 2 tablespoons toasted chopped pistachios or sliced almonds if using.
Finish with flaky sea salt and freshly ground black pepper to taste, serve immediately. Leftover ricotta keeps covered in the fridge for a couple days and strawberries are best used within 24 hours.

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.