Description
This Roasted Strawberry Whipped Ricotta Toast recipe combines sweet, syrupy roasted strawberries with light and creamy whipped ricotta cheese atop crisp rustic bread. Enhanced with honey, lemon, and fresh thyme, this elegant toast is perfect for a refreshing breakfast or a delightful snack.
Ingredients
Scale
Strawberries and Roasting
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
Bread and Toppings
- 2 slices rustic bread, 1-inch thick
- 1 tablespoon olive oil
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Roast the Strawberries: Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle them with honey, squeeze the lemon juice over, and scatter the thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool.
- Toast the Bread: Drizzle the rustic bread slices with olive oil. Place them in the oven and toast for about 1 minute, or until lightly golden and crisp.
- Whip the Ricotta: Add the ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta becomes light, fluffy, and smooth.
- Assemble the Toast: Spread the whipped ricotta evenly over the toasted bread slices. Spoon the roasted strawberries along with their syrupy juices on top. Garnish with additional thyme leaves for a fresh aromatic finish.
Notes
- Use ripe strawberries for maximum sweetness and flavor.
- If you don’t have fresh thyme, you can substitute with fresh basil for a different twist.
- Whole milk ricotta works best for a creamy texture but low-fat ricotta can be used for a lighter option.
- Be careful not to over-toast the bread; 1 minute is enough to get a crisp exterior without drying it out.
- Leftover roasted strawberries can be stored in the fridge for up to 3 days and used as a topping for yogurt or pancakes.
