Roasted Strawberry Whipped Ricotta (Printable)

Crispy sourdough with creamy ricotta and sweet roasted strawberries

# What You'll Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tbsp honey or maple syrup
03 - 1 tsp vanilla extract
04 - 1 tbsp olive oil

→ Whipped Ricotta

05 - 1 cup whole milk ricotta cheese
06 - 2 tbsp heavy cream
07 - 1 tsp lemon zest
08 - Pinch of salt

→ Toast Assembly

09 - 4 slices country-style bread or sourdough
10 - 1 tbsp unsalted butter (optional)
11 - Fresh mint leaves for garnish
12 - Additional honey for drizzling
13 - Flaky sea salt for finishing
14 - Crushed pistachios or toasted almonds (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss hulled and halved strawberries with honey, vanilla extract, and olive oil until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 15-20 minutes, stirring once halfway through, until strawberries are soft and syrupy. Remove from oven and let cool slightly.
04 - Combine ricotta cheese, heavy cream, lemon zest, and salt in a food processor or mixing bowl. Blend or whip until light and smooth, approximately 2 minutes.
05 - Toast bread slices until golden brown. For enhanced flavor, lightly spread with butter before toasting.
06 - Spread whipped ricotta generously over each toasted bread slice.
07 - Top each toast with roasted strawberries, spooning some of the roasting juices over the top.
08 - Finish with fresh mint leaves, a drizzle of honey, a pinch of flaky sea salt, and nuts if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast of warm, syrupy roasted strawberries against cool, creamy ricotta creates that perfect sweet and tangy moment
  • It comes together in under thirty minutes but looks like something from a fancy café
  • You can roast the strawberries ahead and keep them in the fridge for effortless assembly
02 -
  • Let the roasted strawberries cool for just five minutes before serving, they are dangerously hot right out of the oven
  • The whipped ricotta can be made a day ahead and kept in the fridge, though it benefits from a quick re-whip before using
  • Extra roasted strawberries keep beautifully for days and are incredible stirred into yogurt or oatmeal
03 -
  • Room temperature ricotta whips up lighter and smoother than cold ricotta straight from the fridge
  • Pat your strawberries dry before tossing them with honey and oil, excess water keeps them from roasting properly

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