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Roasted Strawberry Whipped Ricotta Toast

Warm, caramelized roasted strawberries topped on creamy whipped ricotta and crispy toast, perfect for breakfast or light dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 toasts
Course: Breakfast, Dessert, Snack
Cuisine: American, Contemporary
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Roasted Strawberries
  • 1 pound fresh strawberries hulled and halved
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 pinch sea salt
Whipped Ricotta
  • 1 cup whole milk ricotta cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Assembly
  • 4 thick slices artisan bread
  • 2 tbsp butter softened
  • fresh mint leaves for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Hand mixer or whisk
  • Toaster or toaster oven

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss halved strawberries with honey, balsamic vinegar, and a pinch of salt until evenly coated.
  3. Spread strawberry mixture on prepared baking sheet in a single layer, avoiding overcrowding.
  4. Roast strawberries for 15-20 minutes until tender and slightly caramelized with bubbling juices.
  5. Combine ricotta cheese, powdered sugar, and vanilla extract in a mixing bowl.
  6. Whip ricotta mixture for 2-3 minutes using hand mixer until light and fluffy.
  7. Toast bread slices until golden brown and crispy, then lightly butter each slice while warm.
  8. Generously spread whipped ricotta mixture over each toast slice in an even layer.
  9. Top each toast with warm roasted strawberries, including accumulated pan juices.
  10. Garnish with fresh mint leaves and serve immediately for optimal temperature contrast.

Notes

For best results, use room temperature ricotta for easier whipping. Can substitute honey with maple syrup or agave. Toast can be prepared on whole grain, sourdough, or brioche for different flavor profiles.