Description

This toast combines roasted strawberries, fluffy whipped ricotta, and crispy bread for a sweet yet sophisticated breakfast treat that feels special without the fuss.

Ingredients

For the Roasted Strawberries

2 cups fresh strawberries, hulled and sliced (Slightly soft berries are perfect for roasting.)
1 tbsp honey or sugar (For sweetness.)
1 pinch salt (Enhances flavors.)
1 tsp lemon zest (Optional, brightens flavor.)

For the Whipped Ricotta

1 cup whole milk ricotta (Use whole milk for a richer taste.)
1 tbsp honey or maple syrup (For sweetness.)
1 pinch salt (Enhances flavor.)
1 tsp vanilla extract (Optional for dessert-like flavor.)

For the Toast

4 slices thick bread (sourdough, brioche, or country loaf) (Use thick slices for a satisfying bite.)
2 tbsp olive oil or melted butter (For brushing the bread before toasting.)

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Instructions

Roasting Strawberries

Preheat the oven to 400°F (200°C).
Combine strawberries, honey, a pinch of salt, and lemon zest in a bowl, and toss to coat.
Spread strawberries on a sheet pan without crowding. Roast for 18-25 minutes, stirring halfway, until soft and glossy.
Let the strawberries cool for a few minutes, allowing them to get juicier.

Whipping the Ricotta

In a bowl or food processor, combine ricotta, honey, a pinch of salt, and vanilla.
Whip for 1-2 minutes until smooth and airy, adjusting sweetness to taste.

Toasting the Bread

Brush bread slices with olive oil or melted butter.
Toast in a skillet for 2-3 minutes per side, or in the oven at 400°F for 8-10 minutes until golden.

Assembling the Toast

Spread a generous layer of whipped ricotta over each toast.
Spoon roasted strawberries on top, adding some syrup from the pan.
Drizzle with honey and sprinkle with flaky salt, adding any extra toppings.

Notes

This recipe is flexible; try adding nuts, herbs, or other fruits as toppings. Store roasted strawberries and whipped ricotta in the fridge for easy meal prep.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Cuisine: American