Can I make the roasted strawberries ahead of time?

Absolutely! Roast the strawberries up to two days in advance and store them in the fridge. Warm them slightly before using, or just spoon them on cold—they’re delicious either way.

Is it necessary to whip the ricotta?

Whipping makes a world of difference—it turns grainy ricotta into something pillowy and decadent. If you don’t have a food processor, a hand mixer or even vigorous whisking by hand will still yield a lovely, spreadable consistency.

Can I use pre-sliced bread or toast?

You can, but thicker, rustic slices hold up much better to all those juicy toppings. If you only have sandwich bread, toasting it well will help, but the textural contrast might not be as magical.

What can I use instead of fresh thyme?

Fresh basil and mint both work beautifully and offer their own unique flavors. Even a pinch of dried thyme can do in a pinch, though fresh is best for fragrance and flavor.

Roasted Strawberry Whipped Ricotta Toast Recipe

Name: Roasted Strawberry Whipped Ricotta Toast Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

Description

This Roasted Strawberry Whipped Ricotta Toast features juicy oven-roasted strawberries, fluffy whipped ricotta, and fresh thyme atop crisp rustic bread for an elegant, easy-to-make breakfast, snack, or appetizer bursting with flavor and texture.

Ingredients

Units Scale

For the Roasted Strawberries

1 pound strawberries, ends removed
2 tablespoons honey
Juice of 1/2 lemon
4 sprigs fresh thyme, plus extra for garnish

For the Toast

2 slices rustic bread, 1-inch in thickness
1 tablespoon olive oil

For the Whipped Ricotta

3/4 cup whole milk ricotta cheese
Pinch of sea salt

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Instructions

Roast the Strawberries: 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.
Toast the Bread: 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.
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 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.

Notes

Use fresh, high-quality ricotta for the creamiest spread.
Try using different fresh herbs like basil for a flavor twist.
This recipe is best served immediately while the bread is still crisp and the strawberries are warm.
Great as a brunch dish, snack, or even a healthy dessert.

Nutrition

Serving Size: 1 slice (half recipe)
Calories: 265
Sugar: 18g
Sodium: 220mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg