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.

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We are currently toasting to all the non-humid Tennessee summer days around here. It’s beautiful. Non-humid. And we’ve taken a stroll everyday and counting. Something worth celebrating with perfectly creamy whipped ricotta toasts.

Strawberries are all the rave right now. You can nearly smell them as you’re pulling up to the farmer’s market. This summer is going to be all about these little jewels.

Start With The Bread

One of my all time favorite bread recipes to make is this Rustic Dutch Oven Bread. This is my go-to when I need a rustic, crunchy loaf of bread for soup, toast, and everything else under the sun. It takes minimal effort to make and a few hours of rising time (overnight is ideal).

If you aren’t making your own loaf, use a crusty artisan style loaf, such as french baguette, ciabatta, sourdough. You’re looking for something with a crusty, outside exterior.

Drizzle a little olive oil on the bread slices and toast them inside a regular conventional toaster, inside the oven, or stovetop in a skillet just so the bread is warm and just barely crunchy.

Roast The Strawberries

Take a pint of fresh strawberries, wash and rinse them.

Cut off the end and leave them whole.

Throw them into a medium size baking dish. Generously drizzle them with honey and add a few sprigs of thyme.

Place them into the oven and bake for 20-25 minutes on 400 degrees F. Stir them half way through baking time. Let them rest a few minutes after roasting.

Roasting strawberries in the oven gets them into this almost jam-like feel. They remain as whole strawberries after being roasted but they can easily be broken down with a spoon. I prefer leaving them whole vs crushing them.

Make The Whipped Ricotta

This part is not as complicated as it may sound.

Place the ricotta in a food processor and pulse for a minute until it picks up a creamy, light texture.

That’s all.

I’ve whipped the ricotta also using an immersion blender with a whisk attachment. It works. It’s light and fluffy and so perfect.

If these kitchen gadgets aren’t at your disposal, don’t sweat it. Use the ricotta as is from the tub. Results will still be yummy!

This whipped ricotta toast can be served for breakfast, brunch, or a light lunch/dinner option. Either way, you can’t go wrong.

FAQs

1. Can I make the roasted strawberries ahead of time?
Roasted strawberries can be made up to 3 days in advance. Store them in an airtight container in the fridge and reheat gently before topping the whipped ricotta toasts.

2. What kind of bread works best for this toast?
Sturdy breads like sourdough or artisan loaves work best because they hold the toppings without getting soggy. Another option is to use baguette slices to make crostini.

4. Can I use other fruits instead of strawberries?
Roasted blueberries, peaches, or figs also pair exceptionally well with whipped ricotta and make great seasonal variations.

Storing Tips:

• Whipped ricotta: Store in an airtight container in the fridge for up to 3 days. Give it a quick stir before using again.
• Roasted strawberries: Keep in a sealed container in the fridge for up to 3 days. Gently reheat the strawberries before topping the whipped ricotta toast to serve.
• Assembled toast: Best enjoyed fresh! Avoid refrigerating the toast itself to prevent sogginess.

If you make this Roasted Strawberry Whipped Ricotta Toast, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog with your creation.