Go Back
Four slices of sourdough toast topped with white whipped ricotta and red roasted strawberries with fresh mint leaves.
Print Recipe

Roasted Strawberry Whipped Ricotta Toast

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 1 lb fresh strawberries, hulled and halved
  • 2 tbsp balsamic vinegar
  • 2 tbsp hone y
  • 1 tsp vanilla extract
  • 15 oz whole milk ricotta cheese
  • 1/4 cup hone y
  • 1/2 tsp lemon zest
  • 4 slices thick -cut sourdough bread
  • Fresh mint leaves
  • Flaky sea salt

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, toss halved strawberries with 2 tablespoons balsamic vinegar, 2 tablespoons honey, and vanilla extract.
  • Spread strawberries on the baking sheet and roast for 15-20 minutes until fruit is softened and juice has thickened into a syrup.
  • Place ricotta cheese, 1/4 cup honey, and lemon zest in a food processor and pulse until texture is smooth and airy, approximately 2 minutes.
  • Toast sourdough bread slices until edges are golden and center is crisp.
  • Spread a thick layer of whipped ricotta evenly across each slice of toast.
  • Top with warm roasted strawberries and a drizzle of the balsamic syrup from the pan.
  • Garnish with fresh mint and a pinch of flaky sea salt before serving.