Roasted Strawberry Whipped Ricotta Toast
A delightful breakfast or brunch option combining roasted strawberries and creamy ricotta on crispy toast.
Ingredients
For the strawberries
- 1 pound strawberries, ends removed Choose ripe strawberries for the best flavor.
- 2 tablespoons honey For sweetness.
- 0.5 lemon Juice of 1/2 lemon Adds a tangy flavor.
- 4 sprigs fresh thyme, plus extra for garnish Can be substituted with basil or mint.
For the toast
- 2 slices rustic bread, 1-inch in thickness Use gluten-free bread if preferred.
- 1 tablespoon olive oil For drizzling on the bread.
For the ricotta
- 3/4 cup whole milk ricotta cheese Can use dairy-free ricotta for a vegan option.
- 1 pinch sea salt For flavor.
Instructions
Preparation
- 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 thyme sprigs on top.
- Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool.
Toast and Whip Ricotta
- Drizzle the slices of rustic bread with olive oil.
- Toast the bread in the oven for 1 minute until lightly golden and crisp.
- Add ricotta cheese to a food processor and pulse for 30 seconds to 1 minute until light, fluffy, and smooth.
Assembly
- 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
This toast is delightful on its own or paired with fresh fruit salad or yogurt for a balanced meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.