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–+ servings
Delicious roasted strawberry whipped ricotta toast garnished with fresh herbs.

Roasted Strawberry Whipped Ricotta Toast

A quick and elegant brunch option featuring thick-sliced sourdough topped with whipped ricotta and warm, balsamic-kissed strawberries.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the toast
  • 2 slices Thick-sliced sourdough bread About 1 to 1 1/4 inch thick
  • 1 cup Whole milk ricotta Best texture; use full-fat for richness
  • 1 cup Fresh strawberries Hull and slice before use
  • 1 tablespoon Balsamic vinegar 1 to 2 teaspoons, adjust to taste
  • 1 teaspoon Honey or granulated sugar Optional for additional sweetness
  • to taste Salt
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Hull and slice the strawberries, drizzle with balsamic vinegar, add a pinch of salt and black pepper, then toss to coat.
  3. Spread the strawberries in a single layer on the baking sheet and roast for 12 to 18 minutes, until softened and glossy.
  4. While the berries roast, whip the ricotta in a bowl until smooth and airy, adding olive oil or milk to reach a silkier texture if needed.
  5. Toast the sourdough slices until golden and crisp.
Assembly
  1. Spread a generous layer of whipped ricotta on each toast.
  2. Spoon warm roasted strawberries over the ricotta, letting some syrup soak into the bread.
  3. Drizzle with honey or sprinkle sugar for extra sweetness and serve immediately.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 5g

Notes

Store components separately for best texture. Roasted strawberries can be refrigerated for 3 to 4 days and whipped ricotta for 2 to 3 days. Toast should be eaten immediately. For vegan options, replace dairy with plant-based alternatives.

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