- Prep in just 15 minutes for a breakfast that looks fancy but couldn’t be simpler
- Perfect balance of sweet roasted strawberries with creamy whipped ricotta
- Customizable with honey, maple syrup, or balsamic glaze
- Ideal for beginners – foolproof recipe with simple techniques
The Breakfast Game-Changer You Need Right Now
Tired of the same old boring breakfast? This roasted strawberry whipped ricotta toast is about to change everything.
The roasted strawberry whipped ricotta toast recipe combines sweet, jammy roasted strawberries with a cloud of creamy whipped ricotta on crispy toast. It’s the perfect balance of textures and flavors that feels fancy but takes just minutes to make.
Whether you’re hosting brunch or just treating yourself to a special breakfast, this recipe serves four and will have everyone asking for seconds.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 245 | – |
| Total Fat | 9g | 12% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 25mg | 8% |
| Sodium | 310mg | 13% |
| Total Carbohydrates | 32g | 11% |
| Dietary Fiber | 3g | 11% |
| Sugars | 10g | – |
| Protein | 10g | 20% |
Percent Daily Values based on a 2,000 calorie diet
What You’ll Need
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh strawberries | 2 cups | Hulled and halved |
| Whole milk ricotta | 1 cup | Room temperature |
| Honey | 2 tablespoons + extra for drizzling | Divided |
| Lemon | 1 | Zest and 1 tablespoon juice |
| Vanilla extract | 1/2 teaspoon | Pure, not imitation |
| Olive oil | 1 tablespoon | Extra virgin |
| Salt | 1/4 teaspoon | Kosher or sea salt |
| Sourdough bread | 4 slices | 1/2-inch thick |
| Fresh basil leaves | 8-10 leaves | For garnish (optional) |
| Black pepper | To taste | Freshly cracked |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Baking sheet | For roasting strawberries |
| Parchment paper | For lining baking sheet |
| Food processor or mixer | For whipping ricotta |
| Toaster or broiler | For toasting bread |
| Spatula | For spreading ricotta |
| Microplane or zester | For lemon zest |
| Measuring cups and spoons | For accurate measurements |
| Small bowl | For mixing honey with strawberries |
| Cutting board | For preparing strawberries |
| Knife | For hulling strawberries |
Possible Substitutions
- Ricotta: Mascarpone, cottage cheese (strained), or Greek yogurt (strained)
- Honey: Maple syrup, agave nectar, or date syrup
- Sourdough: Brioche, ciabatta, or whole grain bread
- Strawberries: Raspberries, blackberries, or figs (adjust roasting time)
- Basil: Mint leaves, thyme, or omit for a simpler version
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 portions
Preparation Phase
- Gather all ingredients and equipment:
- Take out all ingredients from the refrigerator and pantry.
- Place ricotta on the counter to reach room temperature (about 30 minutes).
- Measure all ingredients with proper measuring cups and spoons.
- Beginner tip: Organizing everything before you start prevents missed steps and makes cooking less stressful.
- Preheat your oven to 400°F (200°C):
- Turn on your oven and set to 400°F.
- Allow at least 10 minutes for it to fully preheat.
- Ensure the rack is positioned in the middle of the oven for even heat distribution.
- Beginner tip: An oven thermometer can help ensure your oven reaches the correct temperature.
- Prepare the baking sheet:
- Take out a baking sheet.
- Cut a piece of parchment paper to fit the baking sheet.
- Place the parchment paper on the baking sheet, making sure it lays flat.
- Beginner tip: Parchment paper prevents sticking and makes cleanup easier. Don’t substitute with wax paper, which can melt in the oven.
- Prepare the strawberries:
- Place strawberries in a colander.
- Rinse under cold water, gently turning them with your hands.
- Transfer to a clean kitchen towel or paper towels and pat dry.
- Place strawberries on a cutting board.
- Hold each strawberry stem-side down.
- Using a small paring knife, insert the tip at a 45-degree angle near the stem.
- Cut in a circular motion to remove the hull (green leafy top and white core).
- Cut each strawberry in half from top to bottom.
- For larger strawberries, cut into quarters.
- Transfer cut strawberries to a medium mixing bowl.
- Beginner tip: Dry strawberries thoroughly before roasting to prevent them from becoming soggy.
- Mix strawberries with honey:
- Measure 1 tablespoon of honey using a measuring spoon.
- Drizzle the honey over the strawberries in the bowl.
- Measure 1/2 tablespoon olive oil and add to the bowl.
- Using a measuring spoon, add 1/8 teaspoon of salt.
- With a large spoon or spatula, gently fold everything together until all strawberries are evenly coated.
- Beginner tip: If your honey is too thick, warm the measuring spoon under hot water for a few seconds before measuring to help the honey slide off easily.
Roasting Phase
- Arrange and roast the strawberries:
- Transfer the coated strawberries to your parchment-lined baking sheet.
- Use a spatula to spread them out into a single layer with space between pieces.
- Place the baking sheet in the preheated oven on the middle rack.
- Set a timer for 8 minutes.
- After 8 minutes, open the oven door and check the strawberries. They should be soft and releasing juices.
- If needed, roast for an additional 1-2 minutes.
- Visual cue: Properly roasted strawberries will look slightly shrunken, deeper red, and have some juice bubbling around them. They should still hold their shape, not be completely collapsed.
- CAUTION: Use oven mitts when handling the hot baking sheet.
- Remove the baking sheet from the oven and place on a heat-safe surface.
- Let strawberries cool on the baking sheet for 3-5 minutes.
- Beginner tip: Strawberries continue to cook slightly after removing from the oven, so it’s better to slightly under-roast than over-roast.
Whipped Ricotta Preparation
- Prepare the lemon:
- Wash the lemon under cool water and pat dry.
- Using a microplane or zester, gently rub the lemon against the tool, rotating to avoid the bitter white pith.
- Zest approximately 1 teaspoon of lemon peel.
- Cut the lemon in half using a knife.
- Squeeze one half through your fingers (to catch seeds) or a small strainer into a measuring spoon until you have 1 tablespoon of juice.
- Beginner tip: Roll the lemon firmly against the countertop with your palm before cutting to get more juice.
- Whip the ricotta:
- Check if ricotta has reached room temperature by touching it (it shouldn’t feel cold).
- Transfer 1 cup of ricotta to a food processor bowl or mixing bowl.
- Add 1 tablespoon of honey.
- Add the 1 tablespoon of fresh lemon juice.
- Add the teaspoon of lemon zest.
- Measure and add 1/2 teaspoon of vanilla extract.
- Add the remaining 1/8 teaspoon of salt.
- If using a food processor:
- Secure the lid.
- Process for 1-2 minutes, stopping once to scrape down the sides with a spatula.
- If using a hand mixer:
- Start on low speed to prevent splatter.
- Gradually increase to medium-high speed.
- Beat for 2-3 minutes until smooth and fluffy.
- The texture should be smooth, light, and spreadable, similar to whipped cream cheese.
- Beginner tip: If your ricotta seems too thick, add an additional teaspoon of lemon juice or a splash of milk to help it whip smoothly.
Toast and Assembly
- Toast the bread:
- If using a toaster:
- Place bread slices in the toaster.
- Select a medium-high setting.
- Toast until golden brown and crisp on the outside but still slightly soft in the center.
- If using a broiler:
- Set broiler to high.
- Place bread slices on a baking sheet.
- Position the rack about 6 inches from the broiler.
- Toast for 1-2 minutes per side, watching constantly to prevent burning.
- Use tongs to flip the bread.
- Beginner tip: Different toasters have different heat settings, so watch your first slice to determine the perfect setting for your bread.
- If using a toaster:
- Assemble the toast (work on one slice at a time):
- Place a slice of toasted bread on a plate.
- Using a spatula or the back of a spoon, scoop about 1/4 cup of the whipped ricotta onto the center of the toast.
- Gently spread the ricotta from the center outward, leaving a small border around the edge.
- Create some small swirls or valleys in the ricotta using the back of the spoon.
- Spoon about 2-3 tablespoons of roasted strawberries and their juices on top of the ricotta.
- Repeat with remaining toast slices.
- Beginner tip: For an attractive presentation, try not to completely cover the ricotta with strawberries – allow some of the white to show through.
- Final touches:
- Drizzle each toast with a small amount (about 1/2 teaspoon) of the remaining olive oil.
- Drizzle with an additional 1/2 teaspoon of honey per toast.
- If using basil, stack 2-3 leaves, roll them together, and then slice thinly to create ribbons (chiffonade).
- Sprinkle the basil ribbons over the toasts.
- Add a very light sprinkle of freshly cracked black pepper to each toast.
- Beginner tip: For the pepper, grind directly over the toast from a height of about 6 inches to ensure even, light coverage.
- Serve immediately:
- Place finished toasts on individual plates or a serving platter.
- Serve while the toast is still warm and the toppings are at room temperature.
- Beginner tip: Have everyone ready to eat before you assemble the final toasts to prevent them from becoming soggy.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Soggy toast | Strawberries too wet or toast not crisp enough | Toast bread longer; drain strawberries briefly on paper towel before topping |
| Grainy ricotta | Cold ricotta or not enough whipping | Ensure ricotta is at room temperature; whip longer or pass through fine-mesh sieve first |
| Burnt strawberries | Oven too hot or cooking too long | Lower oven temperature to 375°F or reduce cooking time by 2 minutes |
| Runny ricotta mixture | Too much lemon juice | Add more ricotta to thicken or strain mixture in a fine-mesh sieve lined with cheesecloth for 10 minutes |
| Strawberries too tart | Not ripe enough | Add extra honey to strawberries before roasting or drizzle with more honey after assembly |
| Toast too hard | Toasted too long or bread too thick | Toast for less time; cut bread slightly thinner (about 1/3-inch thick) |
| Ricotta not whipping well | Low-fat ricotta or too cold | Use whole milk ricotta at room temperature for best whipping results |
Variations & Substitutions
Sweet Variations
- Balsamic Glaze: Drizzle with balsamic reduction for a tangy-sweet finish
- Nutty Crunch: Top with 1 tablespoon chopped pistachios or toasted almonds per toast
- Chocolate Lover’s: Add a sprinkle (about 1 teaspoon) of dark chocolate shavings on top
- Berry Mix: Replace half the strawberries with blueberries or blackberries
- Spiced Honey: Mix honey with a pinch of cinnamon before drizzling
Savory Twists
- Herbed Ricotta: Add 1 teaspoon each of chopped thyme and rosemary to the ricotta mixture
- Spicy Honey: Use hot honey instead of regular honey for a kick
- Prosciutto Addition: Add a thin slice of prosciutto between the ricotta and strawberries
- Savory Crunch: Sprinkle with 1 teaspoon toasted pine nuts and a drizzle of balsamic
- Lemon Pepper: Add extra lemon zest and freshly cracked pepper to the ricotta
Storage & Reheating
- Whipped ricotta:
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Give it a quick stir before using if it’s been stored.
- Allow to come to room temperature for about 20 minutes before using.
- Roasted strawberries:
- Store in a sealed container in the refrigerator for up to 2 days.
- The juices will thicken when cold – this is normal.
- Best practice:
- For optimal quality, prepare components ahead but assemble fresh.
- Toast bread just before serving.
- Reheating strawberries:
- Warm gently in microwave for 10-15 seconds on 50% power.
- Alternatively, bring to room temperature for 30 minutes before using.
- Note:
- The toast itself does not store well once assembled – enjoy immediately.
- Freezing any components is not recommended.
Safety Notes & Tips
Food Safety
- Ensure ricotta is fresh and hasn’t passed its expiration date.
- Refrigerate any leftover components within 2 hours.
- Wash hands before handling ingredients, especially after hulling strawberries.
- Keep all dairy products refrigerated until ready to use.
- Clean all surfaces and utensils that come in contact with raw ingredients.
Success Tips
- Quality matters: Use the freshest strawberries and good quality ricotta for best results. Look for strawberries that are completely red without white or green patches.
- Balance flavors: Taste a strawberry before roasting to gauge sweetness. Adjust honey and lemon to taste – some strawberries are naturally sweeter than others.
- Texture trick: For ultra-smooth ricotta, pass through a fine-mesh sieve before whipping by pressing with a spatula or spoon.
- Make ahead: Prepare the ricotta mixture and roast the strawberries up to a day ahead, but toast the bread fresh. Store components separately in the refrigerator.
- Temperature tip: Serve immediately while toast is warm and strawberries are slightly cool for the best contrast.
- Ricotta temperature: Room temperature ricotta whips much better than cold. If you’re short on time, microwave cold ricotta for 10 seconds at 50% power to take the chill off.
- Strawberry selection: Choose medium-sized strawberries – they roast more evenly than very large ones.
- Bread thickness: 1/2-inch thick bread provides the best ratio of crispy exterior to slightly chewy interior.
This roasted strawberry whipped ricotta toast recipe is incredibly versatile. Once you master the basic technique, you can customize it with seasonal fruits or different flavor profiles. The combination of creamy, sweet, and tangy creates a truly memorable breakfast or brunch dish that looks like it came from a fancy café.
