Roasted Strawberry Ricotta Toast: A Deliciously Simple Recipe for Breakfast or Brunch

Roasted Strawberry Ricotta Toast is a delightful dish that perfectly marries the sweetness of strawberries with the creamy richness of ricotta cheese. As the strawberries roast, they caramelize and intensify in flavor, creating a luscious topping that transforms a simple slice of bread into a gourmet experience. This recipe has its roots in Italian cuisine, where fresh ingredients and simple preparations are celebrated. I love how this dish captures the essence of summer, making it a favorite for brunch gatherings or a quick snack. The combination of textures—the crunchy toast, the smooth ricotta, and the tender roasted strawberries—creates a symphony of flavors that keeps everyone coming back for more. Whether you’re looking for a quick breakfast or a sophisticated appetizer, Roasted Strawberry Ricotta Toast is sure to impress!

this Recipe

Ingredients:

• 1 pound fresh strawberries, hulled and halved
• 2 tablespoons olive oil
• 2 tablespoons honey (plus extra for drizzling)
• 1 teaspoon vanilla extract
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1 tablespoon lemon zest
• 1 tablespoon fresh mint, chopped (optional)
• 4 slices of rustic bread (like sourdough or ciabatta)
• 1 tablespoon butter (for toasting)

Preparing the Strawberries

First things first, let’s get those strawberries ready for roasting. Roasting brings out their natural sweetness and adds a lovely depth of flavor.

1. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting the strawberries.
2. In a large mixing bowl, combine the hulled and halved strawberries with olive oil, honey, vanilla extract, balsamic vinegar, and salt. Toss everything together gently until the strawberries are well coated.
3. Spread the strawberries out in a single layer on a baking sheet lined with parchment paper. This will help them roast evenly and prevent sticking.
4. Roast the strawberries in the preheated oven for about 20-25 minutes, or until they are soft and caramelized. You’ll want to give them a stir halfway through to ensure they roast evenly.
5. Once done, remove them from the oven and let them cool slightly. The aroma will be heavenly!

Preparing the Ricotta Mixture

While the strawberries are roasting, let’s whip up the ricotta mixture. This creamy layer will complement the sweet strawberries perfectly.

1. In a medium bowl, add the ricotta cheese. I like to use whole milk ricotta for a creamier texture, but you can use part-skim if you prefer.
2. Add the lemon zest to the ricotta. This will brighten up the flavor and add a refreshing note.
3. Mix the ricotta and lemon zest together until well combined. You can use a fork or a whisk for this. If you want a smoother texture, feel free to blend it in a food processor.
4. Set the ricotta mixture aside while we prepare the bread. It’s going to be the perfect base for our delicious toppings!

Toasting the Bread

Now, let’s get that bread nice and toasty. A good toast is essential for holding all those delicious toppings!

1. In a skillet over medium heat, melt the butter. You can also use olive oil if you prefer a dairy-free option.
2. Once the butter is melted and bubbling, add the slices of rustic bread to the skillet. Make sure not to overcrowd the pan; you may need to do this in batches.
3. Toast the bread for about 2-3 minutes on each side, or until it’s golden brown and crispy. Keep an eye on it to prevent burning!
4. Once toasted, remove the bread from the skillet and place it on a serving platter. You can also let it cool slightly if you prefer a less hot base for your toppings.

Assembling the Toast

Now comes the fun part—assembling our roasted strawberry ricotta toast! This is where you can get creative.

1. Start by spreading a generous layer of the ricotta mixture on each slice of toasted bread. Don’t be shy; you want a nice, thick layer!
2. Next, top each slice with the roasted strawberries. Use a slotted spoon to scoop them out, allowing any excess juices to stay behind on the baking sheet.
3. If you like, drizzle a little extra honey over the top for added sweetness. This is optional, but I highly recommend it for that extra touch!
4. For a pop of color and freshness, sprinkle some chopped fresh mint over the top. This adds a lovely herbal note that pairs beautifully with the strawberries.
5. Finally, serve the toast immediately while the bread is still warm and the strawberries are slightly warm. Enjoy every bite!
   

   Conclusion:

   In summary, this Roasted Strawberry Ricotta Toast is an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of sweet, caramelized strawberries with creamy ricotta on perfectly toasted bread creates a delightful balance of flavors and textures that is simply irresistible. Not only is it a treat for your taste buds, but it also makes for a stunning presentation that will impress your family and friends. For serving suggestions, consider adding a drizzle of honey or a sprinkle of fresh mint to enhance the flavors even further. You can also experiment with different types of bread, such as whole grain or sourdough, to give it your own unique twist. If you’re feeling adventurous, try adding a layer of nut butter or a sprinkle of nuts for added crunch and nutrition. I encourage you to give this Roasted Strawberry Ricotta Toast a try and share your experience with me! Whether you enjoy it as a leisurely weekend breakfast or a quick snack, I would love to hear how it turns out for you. Don’t forget to snap a picture and share it on social media—let’s spread the joy of this delicious recipe together! Happy cooking!
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   Roasted Strawberry Ricotta Toast: A Deliciously Simple Recipe for Breakfast or Brunch

   Print Recipe

   Enjoy the delightful blend of roasted strawberries and creamy ricotta on toasted rustic bread. This simple yet delicious dish is perfect for breakfast, brunch, or a sweet snack, highlighting the natural sweetness of strawberries with a hint of balsamic and honey.

   • Total Time: 40 minutes
   • Yield: 4 servings 1x

   Ingredients

   Scale 1x2x3x

   • 1 pound fresh strawberries, hulled and halved
   • 2 tablespoons olive oil
   • 2 tablespoons honey (plus extra for drizzling)
   • 1 teaspoon vanilla extract
   • 1 teaspoon balsamic vinegar
   • 1/4 teaspoon salt
   • 1 cup ricotta cheese
   • 1 tablespoon lemon zest
   • 1 tablespoon fresh mint, chopped (optional)
   • 4 slices of rustic bread (like sourdough or ciabatta)
   • 1 tablespoon butter (for toasting)

   Instructions

   1. Preheat your oven to 400°F (200°C).
   2. In a large mixing bowl, combine the hulled and halved strawberries with olive oil, honey, vanilla extract, balsamic vinegar, and salt. Toss gently until well coated.
   3. Spread the strawberries in a single layer on a baking sheet lined with parchment paper.
   4. Roast the strawberries for about 20-25 minutes, stirring halfway through, until soft and caramelized.
   5. Remove from the oven and let cool slightly.
   6. In a medium bowl, add the ricotta cheese.
   7. Add the lemon zest to the ricotta and mix until well combined. Use a fork, whisk, or food processor for a smoother texture.
   8. Set the ricotta mixture aside.
   9. In a skillet over medium heat, melt the butter (or use olive oil for a dairy-free option).
   10. Add the slices of rustic bread to the skillet, toasting for about 2-3 minutes on each side until golden brown and crispy.
   11. Remove the toasted bread from the skillet and place it on a serving platter.
   12. Spread a generous layer of the ricotta mixture on each slice of toasted bread.
   13. Top each slice with the roasted strawberries, using a slotted spoon to avoid excess juices.
   14. Drizzle with extra honey if desired.
   15. Sprinkle with chopped fresh mint for added freshness.
   16. Serve immediately while warm and enjoy!

   Notes

   • For a creamier texture, use whole milk ricotta.
   • Feel free to customize the toppings with other fruits or nuts.
   • This dish is best enjoyed fresh but can be prepared in stages if needed.

   • Author: Aria
   • Prep Time: 15 minutes
   • Cook Time: 25 minutes