Description
This roasted strawberry whipped ricotta toast blends creamy, slightly salty ricotta with jammy, sweet strawberries for a vibrant breakfast or snack. The rustic bread adds crisp texture, while fresh thyme lifts the flavors into a refreshing, visually striking dish perfect for warm-weather meals.
Ingredients
1 lb strawberries, hulled
2 tbsp honey
Juice of 1/2 lemon
4 sprigs fresh thyme (plus extra for garnish)
2 slices rustic bread (thick-cut)
1 tbsp olive oil
3/4 cup whole milk ricotta cheese
1/2 tsp sea salt
Instructions
Preheat oven to 400°F (200°C)
Place hulled strawberries in a baking dish
Drizzle with 1 tbsp honey and 1/2 tbsp of lemon juice
Toss with 2 sprigs thyme
Roast for 20 minutes, stirring halfway until jammy
Cut bread slices into halves
Drizzle with 1/2 tbsp olive oil
Toaster oven at 400°F for 5-7 minutes until golden crisp
Blend ricotta in food processor until smooth
Add 1 tbsp honey and 1/2 tsp sea salt to blending (minus thyme used for strawberries)
Consume while peach were after bread;
Spread whipped ricotta mixture over toasted bread
Top with roasted strawberries and extra thyme
Serve immediately
Notes
Thyme can be replaced with mint or basil for a different aroma
Use fresh homemade ricotta for maximum creaminess
To speed up, toast bread on stovetop over medium heat for 2-3 minutes per side
Store leftover toppings in airtight container for up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Roasting
- Cuisine: American