Roasted Strawberry Whipped Ricotta Toast
A simple yet elevated toast made with roasted strawberries, whipped ricotta, and crunchy sourdough.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Sourdough bread, sliced thick
- Ricotta cheese (whole milk ricotta for best texture)
- Fresh strawberries
- Balsamic vinegar
- Honey or granulated sugar (optional)
- Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the strawberries and put them in a bowl. Drizzle with about 1 tablespoon balsamic vinegar per 2 cups strawberries. Add a pinch of salt and a little freshly ground pepper. Toss to coat.
- Spread the strawberries in a single layer on a baking sheet lined with parchment. Roast for about 12 to 18 minutes until the berries are softened and beginning to jam.
- While the berries roast, put the ricotta in a bowl and whip it with a fork, whisk, or hand mixer until smooth and creamy. Season with a small pinch of salt.
- Toast the sourdough slices until they are golden and crisp on the edges but still slightly tender in the center.
- Spread a generous layer of whipped ricotta on each slice of toast. Spoon the roasted strawberries and their juices over the ricotta.
- Drizzle with honey or sprinkle a little sugar if you prefer extra sweetness. Serve immediately while the toast is warm and the berries are glossy.
Notes
Use Greek yogurt for tangier spread, or mascarpone for extra richness. If strawberries are very sweet, skip added sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg