Roasted Strawberry Whipped Ricotta Toast is a beautifully simple yet elegant dish that brings out the natural sweetness of strawberries and pairs it with creamy, whipped ricotta on crispy toasted bread. I find it perfect for a light breakfast, brunch, or even a snack that feels special.

Why You’ll Love This Recipe

I love how this recipe takes just a few ingredients and transforms them into something that looks and tastes gourmet. The roasted strawberries become jammy and intense in flavor, while the whipped ricotta adds a soft, luscious contrast. It’s a dish that comes together quickly but delivers big on taste and presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries, hulled and halved
honey
lemon juice
fresh thyme sprigs
thick slices of rustic bread
olive oil
whole milk ricotta cheese
sea salt

Directions

I start by preheating the oven to 400°F (200°C).
Then, I toss the strawberries with honey, lemon juice, and thyme in a baking dish and roast them for 20 minutes, stirring halfway.
While the strawberries roast, I brush the bread slices with olive oil and toast them in the oven for about a minute, just until golden.
I whip the ricotta in a food processor for about 30 seconds until it’s light and fluffy.
I spread the whipped ricotta generously on the warm toasted bread.
Then I spoon the roasted strawberries over the ricotta.
A few fresh thyme leaves and a pinch of sea salt go on top before serving.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes mix in other berries like blueberries or raspberries when roasting.
For extra crunch, I add chopped pistachios or almonds on top.
When I want more zest, I stir in lemon or orange zest into the ricotta.
I skip the honey and go for a drizzle of balsamic glaze when I’m in the mood for a savory version.
Swapping thyme with basil gives the dish a fresh, summery flavor.

Storage/Reheating

I keep leftover whipped ricotta in a sealed container in the fridge for up to 3 days. A quick stir brings it back to life.
The roasted strawberries store well for 3 days too. I warm them slightly before using.
I don’t recommend storing the assembled toast, as the bread will go soggy. I always assemble just before eating.

FAQs

Can I make the roasted strawberries ahead of time?

Yes, I often roast the strawberries a day or two in advance and store them in the fridge. A quick reheat and they’re ready to go.

What kind of bread works best?

I like using rustic, thick-cut bread like sourdough. It holds up well to the toppings and doesn’t get soggy too fast.

Do I need to whip the ricotta?

Whipping gives it a nice airy texture, but if I’m short on time, I’ll just use it as is. It’s still delicious.

Can this be made vegan?

I swap the ricotta for a vegan version and use maple syrup instead of honey to make this vegan-friendly.

What else can I add on top?

I like adding chopped nuts, a drizzle of balsamic glaze, or even a few fresh basil leaves for variety.

Conclusion

Roasted Strawberry Whipped Ricotta Toast is one of those recipes I come back to again and again. It’s easy, beautiful, and packed with flavor. Whether I’m hosting brunch or just treating myself to something a little fancy, this toast never disappoints.