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Roasted Strawberry Whipped Ricotta Toast

A luxurious and easy brunch recipe featuring thick, crispy artisan toast topped with cloud-like whipped ricotta cheese, sweet and jammy oven-roasted strawberries, fresh thyme, and a drizzle of honey.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Breakfast, Brunch, Snack
Cuisine: American, Gourmet
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Strawberries
  • 1 lb fresh strawberries hulled and halved
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 pinch kosher salt
Whipped Ricotta
  • 1.5 cups whole milk ricotta cheese
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 0.25 tsp kosher salt
Toast and Garnish
  • 4 thick slices artisan bread sourdough or brioche
  • 2 tbsp butter for toasting
  • 1 sprig fresh thyme leaves removed for garnish
  • 1 drizzle honey to taste
  • 1 pinch flaky sea salt like Maldon

Equipment

  • Baking sheet
  • Food Processor or Blender
  • Large Skillet
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a bowl, toss the halved strawberries with olive oil, maple syrup, vanilla extract, and a pinch of salt until well coated.
  3. Spread strawberries evenly on the baking sheet. Roast for 18-22 minutes until soft and syrupy. Set aside to cool slightly.
  4. While berries roast, add ricotta, heavy cream, 1 tablespoon honey, and 1/4 teaspoon kosher salt to a food processor. Blend for 1-2 minutes until smooth and fluffy.
  5. Melt butter in a large skillet over medium heat. Toast the bread slices for 2-3 minutes per side until deeply golden and crispy.
  6. To assemble, spread a thick layer of whipped ricotta onto each slice of warm toast.
  7. Spoon the warm roasted strawberries and their pan juices generously over the ricotta.
  8. Garnish with a final drizzle of honey, fresh thyme leaves, and a pinch of flaky sea salt. Serve immediately.

Notes

Do not assemble the toasts until right before you plan to eat them, or the juices will make the bread soggy. The ricotta and roasted berries can be made up to 2 days in advance and stored separately in the fridge.