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Roasted Strawberry Whipped Ricotta Toast

Strawberries are roasted in the oven with honey and thyme until jammy soft and caramelized, then spooned over whipped ricotta and crunchy toasted bread.[1]

  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 pound strawberries, ends removed
  • 2 tablespoons honey
  • ½ lemon, juiced
  • 4 sprigs fresh thyme, plus extra for garnish
  • 2 slices rustic bread, 1-inch thick
  • 1 tablespoon olive oil
  • ¾ cup whole milk ricotta cheese
  • pinch of sea salt

Instructions

  1. Preheat oven to 400 degrees F. Add strawberries to a medium baking dish. Drizzle with honey. Squeeze lemon juice and add thyme on top. Place into the oven and bake for 20 minutes, stirring half way through baking time. Set aside to cool.[1]
  2. Drizzle olive oil over bread and place into the oven to toast for 1 minute.[1]
  3. Place ricotta in food processor and pulse for 30 seconds to a minute until light and fluffy. Smear whipped ricotta between the two bread slices. Spoon roasted strawberries evenly over ricotta layer. Sprinkle with thyme and sea salt. Serve immediately.[1]

Notes

For best results, use fresh in-season strawberries as roasting enhances their natural sweetness. Whipping the ricotta creates a light, fluffy texture; a food processor works best. This toast is versatile for breakfast, brunch, or a light lunch.[1]

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 40mg