This Roasted Strawberry Whipped Ricotta Toast is the perfect balance of creamy, sweet, and savory flavors. The rich, whipped ricotta pairs beautifully with the juicy, caramelized strawberries, creating a decadent topping on crispy toasted bread. The honey and olive oil drizzle adds just the right amount of sweetness and depth to the dish.
- Ingredients:
- 4 slices of thick, crusty bread (sourdough or country bread works well)
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon honey (for the ricotta mixture)
- Fresh basil or mint leaves for garnish (optional)
- Pinch of salt
- Preheat the oven to 375°F (190°C).
- Arrange the halved strawberries on a baking sheet lined with parchment paper. Drizzle with olive oil and honey, and toss to coat. Roast for 15-20 minutes, or until the strawberries are soft and caramelized. Set aside to cool slightly.
- While the strawberries are roasting, toast the slices of bread in a toaster or on a grill until golden brown and crispy.
- In a medium bowl, combine the ricotta, heavy cream, vanilla extract, honey, lemon zest, and a pinch of salt. Use a hand mixer or a whisk to whip until smooth and fluffy.
- Spread a generous layer of the whipped ricotta mixture on each piece of toasted bread.
- Top with the roasted strawberries and their juices.
- Garnish with fresh basil or mint leaves if desired, and serve immediately.
Kcal: 280 kcal | Servings: 4 servings
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