Description
Indulge in a delightful combination of sweet and savory flavors with this Roasted Strawberry Whipped Ricotta Toast recipe. Crispy toasted bread topped with fluffy whipped ricotta, warm roasted strawberries, and a drizzle of honey, this dish is perfect for a leisurely breakfast or afternoon snack.
Ingredients
Units
Scale
Main Ingredients:
- 2 slices crusty bread (like sourdough or baguette)
- 1 cup fresh strawberries, halved or quartered
- 1/2 cup ricotta cheese
- 1 teaspoon olive oil
- 1 tablespoon honey (plus more for drizzling)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fresh thyme leaves
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Toss strawberries: Toss strawberries with honey, balsamic vinegar, and a pinch of salt. Spread them on a parchment-lined baking sheet.
- Roast strawberries: Roast strawberries for 15–20 minutes until soft, juicy, and slightly caramelized.
- Whip ricotta: In a small bowl, whip ricotta with olive oil and a pinch of salt until smooth and fluffy.
- Toast bread: Toast bread slices until golden and crisp.
- Spread ricotta: Spread whipped ricotta generously on each slice of toasted bread.
- Top with strawberries: Top with warm roasted strawberries and drizzle with more honey if desired.
- Finish and serve: Finish with fresh thyme, black pepper, and serve immediately.
Notes
- Use full-fat ricotta for the creamiest texture, and whip it for a few minutes to get it extra fluffy.
- Always toast the bread well—don’t rush it. A good crisp makes all the difference.
- Fresh herbs like thyme or mint can completely transform the flavor profile—don’t skip them!
Nutrition
- Serving Size: 1 toast
- Calories: Approximately 250 kcal
- Sugar: Approximately 10 g
- Sodium: Approximately 200 mg
- Fat: Approximately 10 g
- Saturated Fat: Approximately 5 g
- Unsaturated Fat: Approximately 5 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 30 g
- Fiber: Approximately 4 g
- Protein: Approximately 8 g
- Cholesterol: Approximately 20 mg