I folded air whipped ricotta with a hint of lemon and layered honey glazed roasted strawberries on crusty bread for a Roasted Strawberry Ricotta Toast that surprised me with its effortless flair.

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I can’t stop thinking about my Roasted Strawberry Ricotta Toast. It looks uncomplicated but it keeps surprising me.

Soft ricotta meets bright strawberries and somehow it tastes like summer and brunch and a tiny celebration all at once. There’s a contrast of creamy and juicy that makes you want another bite before you even finish the first, and I swear it sparks more ideas than it answers.

I’ll admit I messed up the first try, but that was the point, cause the imperfections pushed it into something honest. If you like things that feel a little unexpected, this one’s for you.

Ingredients

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Strawberries: juicy, high in vitamin C and fiber they bring natural sweetness and bright acidity.
Ricotta: creamy, high in protein and calcium, makes toast rich and slightly tangy.
Honey: concentrated sugars, adds floral sweetness and it’s great for glazing fruit.
Balsamic vinegar: sweet and tangy, deepens flavor, tiny antioxidants balance strawberry sugars.
Olive oil: healthy monounsaturated fats, adds silkiness and helps roast strawberries evenly.
Country or sourdough: sturdy carbs, chewy crumb gives crunch when toasted it’s perfect for toppings.

Ingredient Quantities

1 lb (450 g) strawberries, hulled and halved

2 tbsp granulated sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

1 1/2 cups (340 g) whole milk ricotta, room temp

2 to 3 tbsp heavy cream or whole milk

2 tbsp honey, plus extra for drizzling

zest of 1 lemon (about 1 tsp) and 1 tsp lemon juice

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

4 slices country or sourdough bread, about 1 inch thick

1 to 2 tbsp olive oil or softened butter

handful basil or mint leaves, torn

flaky sea salt for finishing

1 to 2 tbsp balsamic glaze (optional)

How to Make this

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1. Preheat oven to 425 F. Toss 1 lb (450 g) hulled and halved strawberries with 2 tbsp granulated sugar, 1 tbsp balsamic vinegar and 1 tbsp olive oil, spread in a single layer on a rimmed baking sheet cut side up and roast until soft and syrupy, about 20 to 25 minutes, stirring once; reserve a few spoonfuls of the syrup for drizzling.

2. While strawberries roast, put 1 1/2 cups (340 g) whole milk ricotta at room temp into a bowl and add 2 to 3 tbsp heavy cream or whole milk, 2 tbsp honey, zest of 1 lemon (about 1 tsp), 1 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whip with a mixer or vigorous whisk until smooth and fluffy, taste and adjust honey, salt or lemon if needed.

3. Brush or spread 1 to 2 tbsp olive oil or softened butter over 4 slices of country or sourdough bread (about 1 inch thick) and toast in a hot skillet or under the broiler until golden and crisp, about 3 to 5 minutes per side; warm bread helps the ricotta spread nicer.

4. Slather a generous layer of the whipped ricotta on each warm toast.

5. Spoon roasted strawberries and some of the pan syrup over the ricotta, keeping a few nicer halves for garnish.

6. Drizzle each toast with extra honey to taste and 1 to 2 tbsp balsamic glaze if using; that sweet tang really wakes the strawberries up.

7. Scatter torn basil or mint leaves on top, finish with flaky sea salt and a little extra freshly ground black pepper, and serve immediately while toasts are still warm.

Equipment Needed

1. Oven, preheated to 425 F
2. Rimmed baking sheet, for roasting the strawberries
3. Medium mixing bowl, to whip the ricotta (room temp helps, trust me)
4. Hand mixer or whisk, for a fluffy ricotta — or just work your arm if you want a workout
5. Measuring cups and spoons, for sugar, oil, honey, etc.
6. Chef’s knife and cutting board, to hull and halve strawberries and slice bread
7. Heavy skillet or broiler pan, to toast the bread until golden
8. Pastry brush or butter knife, to oil or butter the bread
9. Spatula or large spoon, to stir the berries and spoon them over the toast

FAQ

Can I use frozen strawberries instead of fresh?

Yes, you can, but thaw them first and drain off extra liquid, then roast or simmer a bit to concentrate the flavor. Frozen ones will be softer and a bit juicier, so roast longer or cook down to avoid soggy toast.

How do I get the ricotta really creamy and spreadable?

Let the ricotta sit at room temp, then whip it in a bowl or food processor with the heavy cream (start with 2 tbsp), honey, lemon zest and salt. Scrape the sides and taste, add more cream if needed. A quick blitz makes it silky, just don’t overmix.

Can I make parts of this ahead of time?

Yep. Roast strawberries keep 2 to 3 days in the fridge, whipped ricotta about 2 days. Toast the bread right before serving. Store components separately and assemble just before eating for best texture.

What if I don’t have ricotta or honey?

Substitutes work: mascarpone or thick Greek yogurt mixed with a bit of cream can stand in for ricotta, and maple syrup or agave works for honey. Flavor will change a little, but still tasty.

How should I toast the bread so it won’t get soggy from the berries?

Use thick slices of country or sourdough, brush with olive oil or butter, then grill, pan-fry, or broil until golden and crisp. A crispy base keeps the toast from going soggy under the juicy strawberries.

Is the balsamic glaze necessary? What does it do?

Not necessary, but it adds a sweet tang that lifts the whole thing. If you don’t have glaze, drizzle good aged balsamic or simmer regular balsamic with a bit of sugar until syrupy.

Roasted Strawberry Whipped Ricotta Toast Recipe Substitutions and Variations

Strawberries: try raspberries (similar bright tang), blueberries (milder, roast a bit sweeter), or sliced stone fruit like peaches or cherries for a juicier, summery twist.
Whole milk ricotta: swap in mascarpone for a richer, silkier spread, cream cheese for a tangier, firmer spread, or well drained whole milk cottage cheese blitzed smooth for a budget friendly stand in.
Honey: use maple syrup for deeper, woodsy notes, agave nectar for a neutral sweetness that wont crystallize, or date syrup for a caramel like richness.
Country or sourdough bread: go with brioche or challah for a richer toast, ciabatta or baguette slices for extra crunch, or thick toasted English muffins if you want something more rustic and chewy.

Pro Tips

1) If the berry syrup seems too thin, pour it into a small saucepan and simmer it down for a few minutes to concentrate the flavor and thicken it up, otherwise your toast gets soggy. A tiny pinch of salt while reducing will make the strawberries taste sweeter.

2) For super silky ricotta, beat it really well and add the cream slowly, or push it through a fine mesh strainer if it still feels grainy. Taste as you go, and tweak the honey, lemon or salt — a little more acid or salt can wake the whole thing up.

3) Toasting matters: get the bread golden and keep it warm so the ricotta spreads easily, but dont overdo it or the toast will be too hard to bite. For a subtle boost rub a cut garlic clove on the warm toast or brush lightly with olive oil before toasting.

4) Assemble last minute and be smart with toppings: spoon most of the syrup into a bowl for drizzling at the table rather than pouring it all on during assembly, use torn basil or mint right before serving so they stay bright, and finish with flaky sea salt and fresh cracked pepper — those tiny contrasts make it feel restaurant-good.