Description
This Roasted Strawberry Whipped Ricotta Toast is a deliciously sweet and savory combination that takes your usual toast to the next level. With juicy roasted strawberries, fluffy whipped ricotta, and a drizzle of honey, all layered atop crispy rustic bread, this recipe is perfect for a quick, elegant breakfast, snack, or appetizer. It’s bursting with flavor and texture, and the best part is that it only takes 30 minutes to prepare.
Ingredients
For the Roasted Strawberries:
1 pound strawberries, ends removed
2 tablespoons honey
Juice of 1/2 lemon
4 sprigs fresh thyme, plus extra for garnish
For the Toast:
2 slices rustic bread, 1-inch in thickness
1 tablespoon olive oil
For the Whipped Ricotta:
3/4 cup whole milk ricotta cheese
Pinch of sea salt
Instructions
- Roast the Strawberries:
Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish. Drizzle with honey, squeeze the lemon juice over them, and scatter the thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool. - Toast the Bread:
Drizzle the slices of rustic bread with olive oil. Place them in the oven and toast for about 1 minute, or until they are lightly golden and crisp. - Whip the Ricotta:
Add the ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta is light, fluffy, and smooth. - Assemble the Toast:
Spread the whipped ricotta equally over the toasted bread slices. Spoon the roasted strawberries with their juices on top. Garnish with additional thyme leaves and a pinch of sea salt. Serve immediately and enjoy!
Notes
- Herb Swap: Try different fresh herbs like basil or rosemary for a unique twist.
- Different Fruit: If strawberries are out of season, try this with roasted peaches, figs, or plums.
- Vegan Version: Use dairy-free ricotta and a plant-based bread for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
