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Roasted strawberry whipped ricotta toast topped with fresh strawberries.

Roasted Strawberry Whipped Ricotta Toast

A delightful and easy-to-make toast topped with warm, caramelized strawberries and creamy whipped ricotta on crunchy sourdough, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the toast
  • 4 slices sourdough bread Preferably day-old for better toasting.
  • 1 cup strawberries, sliced Fresh strawberries.
  • 1 cup ricotta cheese Whipped until creamy.
  • 2 tablespoons balsamic vinegar Balances the sweetness.
  • 1 tablespoon honey or sugar For sweetness.
  • 1 pinch salt Enhances flavor.
  • 1 pinch black pepper For seasoning.
  • optional fresh basil For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the strawberries and place them on a baking sheet. Drizzle with balsamic vinegar, honey (or sugar), and a pinch of salt and black pepper. Toss to coat.
  3. Roast the strawberries in the preheated oven for about 15-20 minutes, until they are soft and caramelized.
  4. While the strawberries are roasting, toast the sourdough bread until golden brown.
  5. In a bowl, whip the ricotta cheese until creamy.
  6. Once the strawberries are done, assemble the toast by spreading the whipped ricotta on each slice of sourdough and top with the roasted strawberries.
  7. Garnish with fresh basil if desired and serve immediately.

Notes

For a vegan option, swap out ricotta with a plant-based alternative like almond or coconut cream, and add nuts or seeds for crunch. Store leftovers separately for 2-3 days.