Roasted Strawberry Whipped Ricotta (Printable Version)

Caramelized strawberries meet airy whipped ricotta on golden sourdough for an impressive yet simple morning treat.

# What You'll Need:

→ Roasted Strawberries

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey
03 - 1 teaspoon vanilla extract
04 - Pinch of sea salt

→ Whipped Ricotta

05 - 1 cup whole-milk ricotta cheese
06 - 2 tablespoons heavy cream
07 - 1 tablespoon honey
08 - Zest of 1 lemon
09 - Pinch of sea salt

→ Toast

10 - 4 thick slices crusty sourdough or country bread
11 - 1 tablespoon olive oil or unsalted butter

→ Garnish

12 - Fresh mint leaves (optional)
13 - Additional honey, for drizzling
14 - Crushed pistachios or toasted almonds (optional)

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On the prepared baking sheet, toss strawberries with honey, vanilla extract, and a pinch of sea salt. Spread in a single layer and roast for 20-25 minutes, until soft and syrupy. Set aside to cool slightly.
03 - In a medium bowl, combine ricotta, heavy cream, honey, lemon zest, and a pinch of salt. Using a handheld mixer or whisk, whip until light and fluffy, about 2 minutes.
04 - Brush bread slices lightly with olive oil or butter. Toast in a skillet over medium heat or under a broiler until golden and crisp.
05 - Spread a generous layer of whipped ricotta on each toast. Top with roasted strawberries and their juices.
06 - Garnish with mint leaves, a drizzle of honey, and nuts if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted strawberries turn into this incredible jammy situation without any actual effort
  • Whipped ricotta feels fancy but takes literally two minutes to make
  • It looks stunning on a brunch table but tastes even better than it looks
02 -
  • The ricotta mixture can be made a day ahead and kept covered in the fridge
  • Your roasted strawberries will keep for about a week in the refrigerator
  • Don't skip the lemon zest, it's what makes the ricotta taste bright instead of just heavy
03 -
  • Don't hull the strawberries before roasting if they're small, just cut them in half
  • Let the roasted strawberries cool slightly before piling them on so they don't melt the ricotta

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