Roasted Strawberry Whipped Ricotta (Printable)

Creamy whipped ricotta topped with sweet roasted strawberries on crispy toast. An elegant brunch ready in 30 minutes.

# What You Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 tablespoon olive oil

→ Whipped Ricotta

05 - 1 cup whole milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 teaspoon lemon zest
08 - Pinch of salt

→ Toast

09 - 4 slices country-style bread or sourdough
10 - 1 tablespoon unsalted butter (optional, for toasting)

→ Garnish (optional)

11 - Fresh mint leaves
12 - Honey for drizzling
13 - Flaky sea salt
14 - Crushed pistachios or toasted almonds

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss strawberries with honey, vanilla, and olive oil. Spread on the baking sheet in a single layer.
03 - Roast the strawberries for 15-20 minutes, stirring once, until soft and syrupy. Let cool slightly.
04 - Add ricotta, heavy cream, lemon zest, and salt to a food processor or mixing bowl. Blend or whip until light and smooth, about 2 minutes.
05 - Toast bread slices until golden brown. For extra flavor, spread lightly with butter before toasting.
06 - Spread the whipped ricotta generously over toasted bread.
07 - Top each toast with roasted strawberries and spoon over some of the roasting juices.
08 - Garnish with fresh mint, a drizzle of honey, a pinch of sea salt, and nuts if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted strawberries become jammy and concentrated, turning ordinary fruit into something that tastes like it came from a fancy bakery
  • Whipped ricotta is one of those simple upgrades that makes everything feel more special
  • It comes together in under 30 minutes but looks like you spent all morning in the kitchen
02 -
  • Let the strawberries cool for just a few minutes before piling them onto the toast, otherwise the ricotta will melt too fast
  • The whipped ricotta can be made a day ahead and kept in the fridge, just give it a quick whip before serving
  • Really good bread makes all the difference here, something with a sturdy crumb that will not fall apart under the toppings
03 -
  • Pat the strawberries dry before tossing them with the honey and oil, too much moisture keeps them from roasting properly
  • Do not over whip the ricotta or it can start to separate, just get it smooth and fluffy

Go Back