Roasted Strawberry Whipped Ricotta Toast -

Roasted Strawberry Whipped Ricotta Toast

A delicious open-faced sandwich featuring silky whipped ricotta on toasted sourdough, topped with roasted strawberries in balsamic and sweetener, perfect for brunch or a light dessert.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Italian

Servings 4 servings

Calories 320 kcal

Ingredients

For the Base

4 slices Sourdough bread Use day-old for best texture.

For the Whipped Ricotta

1 cup Ricotta cheese Part-skim for lower fat content; can use dairy-free alternatives.

For the Roasted Strawberries

2 cups Strawberries Ripe berries work best.
2 tablespoons Balsamic vinegar Use good-quality balsamic.
1 tablespoon Honey or maple syrup Adjust sweetness to taste.
1 pinch Salt Enhances the sweetness.

To Serve

1 handful Fresh basil or mint (optional) Adds freshness to the dish.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Slice the strawberries to a uniform size, toss with balsamic, honey or maple syrup, and salt on a baking sheet.

Roast the Strawberries

Roast the strawberries for 15–20 minutes until caramelized. Let cool slightly.

Whip the Ricotta

Place ricotta in a bowl or food processor and whip until smooth, adding milk if needed.

Toast the Sourdough

Toast sourdough slices until golden and crisp.

Assemble and Serve

Spread a layer of whipped ricotta on each toast and top with strawberries and pan juices. Garnish with fresh herbs and drizzle with honey or maple syrup.

Notes

Store roasted strawberries in the fridge for up to 3 days. Mix lemon zest into whipped ricotta for extra flavor or finish with a balsamic glaze.

Keyword Dessert Toast, Easy Brunch Recipe, Roasted Strawberry Toast, Sourdough Toast, whipped ricotta