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Roasted Strawberry & Whipped Ricotta Toast

Thick slices of toasted artisan bread topped with fluffy whipped ricotta, warm syrupy roasted strawberries, and a balsamic glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 toasts
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: American, Italian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Strawberries
  • 1 lb fresh strawberries hulled and halved
  • 2 tbsp balsamic vinegar
  • 1 tbsp granulated sugar or maple syrup
  • 1 tsp olive oil
  • 1 pinch black pepper
Whipped Ricotta
  • 1 cup whole milk ricotta cheese
  • 1 tbsp honey
  • 0.5 tsp fresh lemon zest
  • 0.25 tsp kosher salt
Toast & Assembly
  • 4 slices artisan bread thick cut (sourdough or ciabatta)
  • 2 tbsp extra-virgin olive oil for toasting
  • 1 sprig fresh thyme for garnish
  • 1 pinch flaky sea salt
  • 1 tbsp powdered sugar for dusting (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor or hand mixer
  • Skillet or grill pan

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss strawberries with balsamic vinegar, sugar, olive oil, and black pepper. Spread on the baking sheet and roast for 15-20 minutes until syrupy. Let cool slightly.
  3. In a food processor, blend the ricotta, honey, lemon zest, and kosher salt for 1-2 minutes until completely smooth and fluffy.
  4. Brush bread slices with olive oil and toast in a skillet over medium-high heat until golden and crispy on both sides.
  5. Spread a thick layer of whipped ricotta onto each slice of warm toast.
  6. Spoon the roasted strawberries and all the pan syrups generously over the ricotta.
  7. Garnish with fresh thyme sprigs, a sprinkle of flaky sea salt, and a light dusting of powdered sugar. Serve immediately.

Notes

The ricotta and strawberries can be made up to 2 days in advance and stored in the refrigerator. Warm the strawberries slightly before assembling. For a bite-sized appetizer, use a baguette instead of large bread slices.