Description
Enjoy a delightful combination of sweet roasted strawberries and creamy whipped ricotta atop crunchy rustic bread in this easy-to-make Roasted Strawberry Whipped Ricotta Toast. Perfect for a sophisticated breakfast or light snack, this recipe brings together the natural sweetness of honey and lemon with the fresh herbal aroma of thyme for a refreshing and elegant treat.
Ingredients
Scale
Roasted Strawberry Mixture
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
Bread and Topping
- 2 slices rustic bread, 1-inch thickness
- 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). In a medium baking dish, place the strawberries, drizzle with honey, squeeze the lemon juice over them, and scatter the thyme sprigs on top. Roast for 20 minutes, stirring halfway through until the strawberries are soft and syrupy. Remove from oven and set aside to cool.
- Toast the Bread: While the strawberries roast, drizzle the rustic bread slices with olive oil. Place the slices in the oven and toast for about 1 minute, or until lightly golden and crisp.
- Whip the Ricotta: Add ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta is 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 atop the ricotta. Garnish with additional thyme leaves and a pinch of sea salt. Serve immediately and enjoy.
Notes
- Ensure the strawberries are evenly roasted for maximum sweetness and a syrupy texture.
- Use rustic or artisanal bread for the best texture contrast.
- Whipping the ricotta smoothens its texture and makes it more spreadable.
- Serve immediately to keep the bread crisp.
- For a vegan option, substitute ricotta with a plant-based spread and honey with maple syrup.
