Roasted Strawberry Whipped Ricotta Toast
Easy Roasted Strawberry Whipped Ricotta Toast — thick golden sourdough toasted in a cast-iron skillet topped with silky honey-vanilla whipped ricotta and jammy balsamic-roasted strawberries with a honey drizzle and flaky sea salt. Brunch-worthy and ready in 30 minutes.
Equipment
- Rimmed baking sheet
- Food processor or blender (for whipped ricotta)
- Cast iron skillet or heavy skillet (for toasting bread)
Ingredients
Roasted Strawberries
- 2 cups fresh strawberries, hulled and halved ripe for best roasting results
- 1 tbsp honey
- 1 tsp balsamic vinegar the depth-adding secret ingredient
- pinch of salt
Whipped Ricotta
- 1 cup whole-milk ricotta full-fat only — not part-skim or low-fat
- 1 tbsp honey adjust to taste
- 0.25 tsp pure vanilla extract
- tiny pinch of salt
Toast and Finishing
- 2 slices thick-sliced sourdough bread at least ¾-inch thick
- extra honey for drizzling
- flaky sea salt pinch over finished toast
- fresh basil or mint leaves optional garnish
Instructions
- Preheat oven to 400°F. Hull and halve strawberries. Place on a rimmed sheet pan, drizzle with honey and balsamic vinegar, add a pinch of salt, and toss to coat. Roast 18 to 22 minutes until collapsed, caramelized, and syrupy. Cool 5 minutes.
- Make the whipped ricotta: blend whole-milk ricotta, honey, vanilla, and a pinch of salt in a food processor or blender on high for 45 to 60 seconds until completely smooth and silky. Taste and adjust honey.
- Toast sourdough slices in a dry cast-iron skillet over medium-high heat for 2 to 3 minutes per side until deeply golden.
- Spoon whipped ricotta generously onto each warm toast using a swirling motion. Spoon roasted strawberries and all their accumulated syrup over the ricotta.
- Drizzle with extra honey. Add a pinch of flaky sea salt. Scatter fresh basil or mint if using. Serve immediately.
Notes
Use whole-milk ricotta only — low-fat won't whip properly. Blend the ricotta immediately before serving — it deflates slightly after standing. Let roasted strawberries cool 5 minutes before adding to ricotta — hot strawberries melt the layer. Toast sourdough in a dry cast-iron skillet not a toaster for the most even golden crust. Be generous with the roasted strawberry syrup — it's the most flavorful part. Flaky sea salt over the top is essential — it makes the sweetness taste genuinely complex. Make-ahead: roasted strawberries keep 5 days refrigerated.