Roasted Strawberry Whipped Ricotta Toast

Make a snack or light meal that feels special but comes together fast. Roasted strawberries turn jammy and intense with just honey and lemon. Whipped ricotta gives creamy lift so the toast stays light and not soggy. This is perfect for busy mornings or a quick afternoon pick me up try it after an easy dessert like Caramel Pretzel Bark for a sweet finish.

Why This Recipe Works

Roasting concentrates strawberry flavor and creates a glossy sauce in 20 minutes. Whipping ricotta adds air so it spreads smoothly and feels richer without heavy ingredients. Toasting rustic bread at high heat gives a crisp base that holds juices. Lemon brightens the fruit and honey rounds out acidity with mellow sweetness. Fresh thyme adds a savory lift that keeps the toast balanced and interesting. Little prep and one oven step make this feel fast and efficient for anyone short on time.

Flavor and Texture

The strawberries become tender and syrupy while keeping bite if you do not over roast them. Whipped ricotta is pillowy and slightly tangy against the sweet fruit. Rustic bread gives a crunchy contrast that prevents the toast from going soggy. A pinch of sea salt wakes up all flavors and thyme adds an herbal note that cuts the sweetness. The result is a bright, layered bite that feels both decadent and clean.

Ingredients

– 1 pound strawberries, ends removed
– 2 tablespoons honey
– Juice of 1/2 lemon
– 4 sprigs fresh thyme, plus extra for garnish
– 2 slices rustic bread, 1-inch in thickness
– 1 tablespoon olive oil
– 3/4 cup whole milk ricotta cheese
– Pinch of sea salt

Step by Step Instructions

1. Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle with honey, squeeze the lemon juice over them, and scatter thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool.
2. Drizzle the slices of rustic bread with olive oil. Place them in the oven to toast for 1 minute, until they are lightly golden and crisp.
3. 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.
4. Spread the whipped ricotta equally over the toasted bread slices. Spoon the roasted strawberries with their juices on top. Garnish with additional thyme leaves and a pinch of sea salt. Serve immediately and enjoy.

Quick Tips and Shortcuts

Use frozen berries if fresh strawberries are out of season; thaw slightly and drain excess water before roasting. If you do not have a food processor, beat the ricotta vigorously with a whisk for a similar whipped result. For even faster assembly, roast the strawberries while the oven preheats then toast bread under the broiler for 30 to 60 seconds watching closely. Swap honey for maple syrup if needed, and add a splash of vanilla to the ricotta for a dessert twist. For more ricotta ideas try this easy chocolate ricotta cake for a different take on ricotta desserts.

Storage and Meal Prep

Store leftover roasted strawberries in an airtight container in the fridge for up to three days. Keep whipped ricotta separate and spoon on toast just before serving to maintain crispness. Toast bread fresh each time if possible; if not, reheat briefly in the oven or toaster to restore crunch. Assemble only what you will eat within a few hours to avoid soggy toast.

Short Closing Note

This toast is fast, fresh, and flexible for breakfast, brunch, or a light dessert. Small swaps keep it practical without losing the bright, layered flavor.

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