This is a bright and elegant toast recipe where strawberries are roasted until jammy sweet, then spooned over a cloud-like whipped ricotta spread on crispy bread. It’s perfect for a special breakfast, brunch, or light snack.

Why I’ll Love This Recipe

I love how the roasting amplifies the strawberries’ sweetness and texture, giving them a jammy depth. Paired with silky whipped ricotta, every bite becomes creamy, sweet, tangy, and satisfying. It’s also deceptively simple, yet feels impressive — ideal when I want something special without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted strawberries:

fresh strawberries, hulled and halved or left whole (depending on size)
honey (or a sweetener of your choice)
a splash of balsamic vinegar (optional, for depth)
pinch of salt

For the whipped ricotta:

ricotta cheese (full-fat or whole milk works best)
honey
lemon zest (optional)
a drizzle of olive oil (optional)
pinch of salt

For assembly:

slices of crusty bread (such as sourdough, rustic loaf, or artisan bread)
optional garnish: fresh herbs (thyme, basil, mint), extra honey drizzle, cracked pepper

Directions

Preheat the oven to around 190-200 °C (≈ 375-400 °F).
Prepare the strawberries: Toss the hulled strawberries with honey, a splash of balsamic (if using), and a pinch of salt. Spread them out in a single layer on a baking sheet (lining with parchment helps).
Roast the strawberries for about 20–25 minutes (stirring midway) until they are softened, juicy, and slightly caramelized. Let them cool a bit.
Meanwhile, make the whipped ricotta: In a food processor or using a hand mixer, blend the ricotta with honey, lemon zest, salt, and optionally olive oil until smooth and airy. Scrape down the bowl and blend again if needed.
Toast your bread slices until golden and crisp (in a toaster, oven broiler, or skillet).
Spread a generous layer of whipped ricotta onto each toast slice.
Spoon the roasted strawberries (and any juices) over the ricotta layer.
Garnish with fresh herbs, extra drizzle of honey, or cracked pepper as desired. Serve immediately while the toast is crisp.

Servings and timing

Prep time: ~10 minutes
Cooking (roasting) time: ~20–25 minutes
Total time: about 30–35 minutes
Servings: around 2 to 4 slices of toast (depending on how thick your bread is and how much topping you use)

Variations

Fruit swap: Substitute peaches, figs, cherries, or blueberries instead of strawberries, and roast similarly.
Savory twist: Omit honey or reduce sweetness, and add flaky sea salt, black pepper, or a drizzle of olive oil over the toast.
Nutty crunch: Sprinkle chopped pistachios, almonds, or walnuts on top for texture.
Herb options: Try mint, basil, thyme, or even rosemary to pair with strawberry flavors.
Rich cheese substitution: Use mascarpone or cream cheese (or a blend) instead of ricotta for a richer base.
Vegan version: Use plant-based ricotta and substitute maple syrup or agave for honey.

storage/reheating

Roasted strawberries: Store in an airtight container in the fridge for up to 3 days. Reheat gently (in microwave or in a small pan) before using.
Whipped ricotta: Keeps in the refrigerator (sealed) for about 2–3 days. Stir before using as it may settle.
Assembled toast: Best eaten immediately. The bread will get soggy if stored. If needed, you can prepare components ahead and assemble just before serving.

FAQs

Can I make the roasted strawberries ahead of time?

Yes — I often roast them a day or two in advance and store in the fridge. When I’m ready to serve, I gently warm them before topping the toast.

What kind of bread works best?

I prefer sturdy, crusty bread like sourdough, rustic loaves, or artisan bread that can hold up under the toppings without becoming soggy.

Can I use frozen strawberries?

You can, but be mindful of excess moisture. Thaw them first and drain off extra liquid before roasting so they don’t get too watery.

How can I prevent the toast from getting soggy?

I make sure the bread is well toasted and assemble right before serving. Also, I try not to overload with juices — spoon the strawberries, not all their liquid.

Is this recipe suitable for a dessert?

Absolutely. For dessert style, I add a little extra honey, maybe a splash of vanilla or a dusting of powdered sugar, and serve smaller portions.

Conclusion

I find that this Roasted Strawberry Whipped Ricotta Toast brings together simple ingredients in a way that feels luxe. The jammy strawberries, airy ricotta, and crunchy bread all contrast beautifully. It’s a recipe I return to when I want something both comforting and elegant. If you try it, let me know how you adjust it or what your favorite fruit substitution was!