Roasted Strawberry Whipped Ricotta Toast
Creamy whipped ricotta on crisp toast topped with jammy roasted strawberries, honey, and thyme. Perfect romantic breakfast or easy brunch.
Equipment
- Baking sheet
- Hand mixer or whisk
- Skillet or toaster
- Oven
Ingredients
- 2 thick slices crusty sourdough bread
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 cup full-fat ricotta cheese drained if watery
- 2 tablespoons honey divided, plus extra for drizzling
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil for bread and ricotta
- 1/2 teaspoon fresh thyme leaves plus sprigs for garnish
- pinch sea salt
- freshly ground black pepper to taste
- 1 teaspoon vanilla extract optional
Instructions
- Preheat oven to 375°F. Toss strawberries with 1 tbsp honey, balsamic vinegar, and salt. Roast 15-20 mins until syrupy.
- Whip ricotta with 1 tsp olive oil, remaining honey, salt (and vanilla) until fluffy.
- Brush bread with olive oil; toast until golden.
- Spread whipped ricotta on toast. Top with roasted strawberries, thyme, pepper, and honey drizzle.
Notes
Drain ricotta for best texture. Use ripe strawberries. Toast bread well to avoid sogginess.
- Store components separately.
- Reheat berries gently.
- Best served fresh for brunch.