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Roasted Strawberry Whipped Ricotta Toast

A quick and delicious breakfast treat featuring roasted strawberries and creamy ricotta, perfect for busy mornings or a sweet afternoon snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the roasted strawberries
  • 1 cup fresh strawberries, hulled and halved
  • 1 tablespoon olive oil
  • 1 tablespoon honey plus more for drizzling
For the whipped ricotta
  • 1 cup ricotta cheese
  • 1 teaspoon zest of 1 lemon
  • 1 pinch sea salt
For the toast
  • 4 slices your favorite bread thick slice recommended
  • Fresh mint leaves for garnish, optional

Method
 

Roasting the Strawberries
  1. In a bowl, toss the strawberries with olive oil and honey. Spread them on a baking sheet lined with parchment paper and roast at 400°F (about 200°C) for 15-20 minutes, or until bubbly and caramelized.
Whipping the Ricotta
  1. In a mixing bowl, combine the ricotta, lemon zest, and sea salt. Whip with a fork until fluffy and creamy. An electric mixer can be used for a few seconds for a smoother texture.
Toasting the Bread
  1. Toast the bread slices until golden brown and crispy using a toaster or skillet.
Assembling the Toast
  1. Spread a generous layer of whipped ricotta on each slice of toast. Top with roasted strawberries, drizzle with extra honey, and sprinkle with a touch of sea salt. Garnish with mint leaves if desired.

Notes

Store leftovers in airtight containers in the fridge for up to two days. Assemble the toast just before eating for best results. This recipe is also suitable for meal prep.