Description
This Roasted Strawberry Whipped Ricotta Toast is a luscious and refreshing breakfast recipe featuring sweet, roasted strawberries atop creamy, fluffy whipped ricotta. Perfectly toasted sourdough slices are layered with a honey-vanilla roasted strawberry medley and a smooth lemon-zested ricotta spread, garnished with fresh herbs for a delightful morning treat.
Ingredients
Scale
Roasted Strawberries
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon honey or maple syrup, plus more for drizzling
- 1 teaspoon vanilla extract
- 1 teaspoon olive oil
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon lemon zest
Other
- 4 slices sourdough or artisan bread, toasted
- Fresh mint or basil for garnish (optional)
Instructions
- Preheat Oven and Prepare Strawberries: Preheat your oven to 400°F (200°C). Place the hulled and halved strawberries on a baking sheet and toss them with honey or maple syrup, vanilla extract, and olive oil to coat evenly.
- Roast Strawberries: Roast the strawberries in the oven for 18 to 22 minutes until they become soft and juicy, stirring once halfway through roasting for even caramelization. Remove from oven and allow to cool slightly.
- Make Whipped Ricotta: While the strawberries roast, combine the ricotta cheese, heavy cream, powdered sugar, and lemon zest in a food processor. Blend until the mixture is smooth, airy, and fluffy.
- Toast Bread: Toast the sourdough or artisan bread slices until golden brown and crisp.
- Assemble the Toasts: Spread a generous layer of the whipped ricotta onto each toasted slice. Spoon the warm roasted strawberries over the ricotta layer.
- Finishing Touches: Drizzle additional honey over the top if desired. Garnish with fresh mint or basil leaves for an aromatic and colorful final touch. Serve immediately for best flavor and texture.
Notes
- For an added flavor dimension, sprinkle a pinch of black pepper or drizzle balsamic glaze over the finished toast.
- This recipe also works splendidly with roasted peaches or raspberries when strawberries are out of season.
