Roasted Strawberry Whipped Ricotta Toast

I first made this on a rainy Sunday morning when the strawberries I bought were slightly underwhelming. Something about roasting them with balsamic and honey completely transformed their flavor into this concentrated jammy perfection that I honestly could not stop eating straight from the baking sheet.

My sister stayed over last weekend and I made these for brunch. She took one bite, closed her eyes, and immediately asked for the recipe. Now she makes them every time she has people over and claims I invented some genius breakfast revolution.

Ingredients

• 1 cup fresh strawberries hulled and halved: Roasting concentrates their natural sugars and transforms even mediocre berries into something extraordinary
• 1 tbsp honey or maple syrup: Helps the strawberries caramelize while roasting creating those gorgeous syrupy juices
• 1 tsp balsamic vinegar: The secret ingredient that deepens the strawberry flavor and adds a subtle complexity
• Pinch of sea salt: Just enough to make the strawberry flavors pop without tasting salty
• 1 cup whole milk ricotta cheese: Full fat is essential here for that luxurious creamy texture
• 2 tbsp heavy cream: Lightens the ricotta making it whip into clouds instead of staying dense
• 1 tsp lemon zest: Brightens everything and cuts through the richness
• 4 slices crusty sourdough or country bread: Needs to be substantial enough to hold all those toppings without getting soggy
• Fresh mint leaves: Adds a lovely fresh finish that makes everything taste brighter

Instructions

Roast the strawberries:

Toss those berries with honey balsamic and salt then spread them out so they have room to roast properly not steam. Let them get soft and syrupy while your kitchen starts smelling amazing.

Whip the ricotta:

Blend everything until you have something that looks like pink cloud fluff. Taste and adjust the honey or salt because this is where you make it exactly how you love it.

Toast the bread:

Get it golden and crisp on both sides because soggy toast is the worst thing that could happen here. You want serious crunch to contrast with all that creamy topping.

Assemble like you mean it:

Pile on the ricotta then spoon over those gorgeous roasted strawberries and do not forget all those precious pan juices. Finish with mint and pepper if you want it to look extra fancy.

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This became my go to when friends come over for brunch because everyone feels special eating it but it takes zero actual effort. Plus watching people get excited about something so simple never gets old.

Make It Your Own

Sometimes I swap the strawberries for stone fruit in summer or figs in fall. The same roasting technique works beautifully with almost any fruit and keeps this recipe in rotation all year round.

Perfect Pairings

A glass of sparkling wine turns this into fancy brunch territory. Cold brew coffee works just as well if you are keeping things casual. Both cut through the richness in the best possible way.

Serving Strategy

I like setting everything out separately and letting people build their own. It becomes this interactive experience and everyone gets exactly the ratio of ricotta to strawberries that they prefer.

• Keep components separate until serving time
• Have extra toasted bread ready because people always want seconds
• Warm the strawberries slightly if they have been refrigerated

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Hope this brings as many cozy mornings to your kitchen as it has to mine.

Recipe FAQs

→ Can I prepare components ahead?

Whipped ricotta keeps refrigerated for 2-3 days. Roasted strawberries last up to a week in the fridge. Toast bread fresh when serving to maintain texture.

→ What bread works best?

Sourdough or country bread provides ideal structure—crusty exterior with substantial crumb that supports toppings without getting soggy.

→ How do I know when strawberries are done roasting?

Strawberries should be soft and releasing juices, with edges just beginning to caramelize. The liquid should be slightly thickened and syrupy.

→ Can I make this dairy-free?

Use plant-based ricotta alternative and coconut cream instead of heavy cream. Swap honey for maple syrup to keep it fully vegan.

→ Why add balsamic to strawberries?

Balsamic vinegar enhances natural fruit sweetness and adds depth. It balances the honey's sugar while cutting through rich ricotta.

→ What other fruits can I use?

Fresh or frozen peaches, figs, raspberries, or stone fruits roast beautifully. Adjust honey based on fruit sweetness.