Okay, I know the title looks like a prank — potato soup, hash browns — but stick with me: we’re making a ridiculously simple roasted strawberry ricotta toast that tastes like spring on toast. I stumbled on this combo last summer and I haven’t stopped making it for brunch, snacks, or that one dinner when I pretended toast counts as a meal. You’ll get the easy recipe, pro tips, and fun variations so you can flex your kitchen skills without sweating.
FYI, I used inspiration from the best strawberry dessert recipes collection.
Why You’ll Love This Recipe
- Bright, jammy roasted strawberries that balance sweet and tart.
- Ultra-creamy whipped ricotta that spreads like a dream.
- Quick to make — under 30 minutes from oven to mouth.
- Elegant enough for guests, casual enough for solo Netflix dinners.
Ingredients You’ll Need
Ingredient:
- 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
How to Make (Step-by-Step)
Method:
Preheat and Roast 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 become 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 about 1 minute, until they are lightly golden and crisp. (Watch closely — ovens vary and one minute can be one minute too long here.)
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 becomes light, fluffy, and smooth.
Assemble and Garnish
Spread the whipped ricotta equally over the toasted bread slices. Spoon the roasted strawberries with their juices on top. Garnish with extra thyme leaves and a pinch of sea salt. Serve immediately and enjoy.
Pro Tips for the Best Results
- Pick ripe but firm strawberries so they roast instead of turning into a puree.
- Don’t skip the lemon — it brightens the flavor and balances the honey.
- Pulse the ricotta until smooth; it lifts the texture and spreads beautifully.
- Use a sturdy rustic bread; soft sandwich bread will get soggy under juicy strawberries.
- Make the strawberries ahead and keep chilled if you plan to serve later; warm strawberries will soak the toast too fast.
Fun Variations & Topping Ideas
Variations:
- Add fresh corn kernels and basil for a summery twist that surprises in a good way.
- Crumble cooked sausage over the ricotta if you want a savory-sweet mashup.
- Turn whipped ricotta into a base for warm loaded potato soup if you’re feeling experimental — yes, really. IMO, textures that play sweet and savory together win.
Toppings:
- Crispy bacon or pancetta for crunch and salt.
- Shaved cheddar for extra richness.
- Sliced green onions or chives for a fresh bite.
- A dollop of sour cream if you like tangy contrast.
Storing and Reheating
Store roasted strawberries and whipped ricotta separately in airtight containers in the fridge for up to 3 days. Toast bread fresh just before serving to keep it crisp. Reheat strawberries gently in a pan to loosen their juices if they chilled solid. If you prep ahead, assemble right before eating — the strawberry juices will soak the bread if you wait too long.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes. Thaw and drain excess liquid, then roast briefly to concentrate the flavor and remove watery texture.
Can I make the ricotta ahead?
Absolutely. Whip the ricotta and store it covered for up to two days. Stir it before spreading to restore the fluff.
What bread works best?
A sturdy rustic loaf or sourdough stands up best. Soft sandwich bread will get soggy and sad.
Conclusion:
This roasted strawberry whipped ricotta toast gives you bold flavor with minimal fuss. The jammy strawberries and airy ricotta make every bite feel special, and you can tweak it for savory dinners or sweet breakfasts. I love that it feels fancy without the stress, and you can scale it up for guests or keep it simple for a solo treat. Want the exact inspiration and a video walkthrough? Check out this great guide and recipe: Roasted Strawberry Whipped Ricotta Toast (Recipe & VIDEO).
If you try this, drop a comment and a rating — I read them and I celebrate your kitchen wins. Want more strawberry ideas? You know where to look 😉
Roasted Strawberry Whipped Ricotta Toast
Ingredients
Method
- 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 become soft and syrupy. Set aside to cool.
- Drizzle the slices of rustic bread with olive oil. Place them in the oven to toast for about 1 minute, until they are lightly golden and crisp.
- Add ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta becomes light, fluffy, and smooth.
- Spread the whipped ricotta equally over the toasted bread slices.
- Spoon the roasted strawberries with their juices on top.
- Garnish with extra thyme leaves and a pinch of sea salt. Serve immediately and enjoy.
