Strawberry Ricotta Toast
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This strawberry ricotta toast is light, simple, and perfect for warm-weather snacking. Sweet roasted berries on creamy whipped ricotta and crisp toast – easy, fresh, and so satisfying.
We are deep into strawberry season here in Quebec, and if there’s one thing that gets a little extra love around here this time of year, it’s strawberries.
They’re already turning up in my smoothies (like this avocado strawberry smoothie and strawberry raspberry smoothie), making their way into salads (strawberry goat cheese salad, anyone?), topping grilled meats and fish (strawberry salsa), and obviously being turned into dessert (you HAVE to try these easy strawberry turnovers).
And somehow, I am still looking to add some new fun strawberry recipes to my rotation. Whenever I go overboard with whatever seasonal produce is on offer, I find that a great low-effort way to use it up is to pop it onto a toast (see tomato avocado toast).
This easy strawberry ricotta toast is one of those recipes that looks fancy but is really low-effort. Roasted strawberries bring out even more sweetness and jammy flavor, while whipped ricotta keeps things creamy and fresh. I love to drizzle on a little balsamic glaze for extra tang at the end, but that’s totally optional.
This strawberry ricotta toast just might take over your usual avocado toast in the morning. It’s bright, summery, and just as good for breakfast or lunch as it is for a light dessert. It’s not too sweet – so if you like to start your summer mornings with something fresh instead of sugary – this will be right up your alley!
Why You’ll Love This Recipe
It’s super simple. A handful of ingredients, a quick roast in the oven, and you’re basically done. Nothing complicated here.
It feels a little fancy. It’s just toast, but it looks like something you’d order at a cute brunch spot. Perfect for slow mornings or when you want something nice without a lot of effort.
The flavor and texture are just right. The roasted strawberries turn soft and jammy, the ricotta is smooth and creamy with a little tang, and the toasted bread adds the perfect crunch to hold it all together.
Ingredient Notes
Strawberries
Fresh strawberries are the star here, so go for ripe, juicy ones if you can. Look for berries that are deep red and fragrant – those will have the most flavor! If they’re a little tart (totally normal outside peak season), don’t worry, the roasting will coax out their sweetness – and you can always add a little extra honey.
Lemon Juice
Just a bit of fresh lemon juice adds brightness and helps bring out the flavor of the strawberries. It keeps things from leaning too sweet and adds a nice contrast to the sweet strawberries and honey.
Honey
Honey adds just a touch of sweetness to the fresh strawberries. If your strawberries are already super sweet (hello peak season!), you can cut back a bit. If they’re on the tart side, feel free to use a little extra or swap with granulated sugar.
Ricotta Cheese
Whole milk ricotta is ideal here – it’s rich, creamy, and pairs beautifully with the roasted strawberries. You can whip it in a food processor to make your strawberry ricotta toast extra smooth, or just stir in the salt by hand for a thicker texture that holds up well!
Ricotta tip!
Whipped ricotta will hold up best when using traditional ricotta – not smooth ricotta, which is looser due to the whey being stirred back in instead of drained. If using smooth ricotta, simply stir the salt in without whipping to keep it from being too liquidy.
Kosher Salt
A small pinch of salt stirred into the ricotta makes a big difference. It boosts the creaminess and balances the sweetness from the strawberries and honey.
Bread
A sturdy slice of bread works best – something that can handle a generous smear of ricotta and a pile of juicy berries without falling apart! I love using sourdough, but any toasted sandwich or artisan loaf will be good.
Fresh Mint or Basil
Mint adds a fresh, slightly sweet finish, while fresh basil leaves bring a more savory note. Both work great – use whichever you’ve got!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Preheat the oven to 400°F.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
- Place the strawberries in a baking dish and drizzle with the honey and lemon juice. Stir to coat.
- Roast these in the preheated for 20 minutes, stirring once halfway through, until the strawberries are soft and juicy.
- While the strawberries roast, place the ricotta and salt in a food processor or blender and pulse a few times until nice and smooth.
- Spread the whipped ricotta generously over toasted bread slices. Spoon the roasted strawberries on top of the ricotta mixture, along with some strawberry liquid from the pan.
- Finish with a sprinkle of fresh herbs and serve the strawberry ricotta toast right away.
Recipe Variations
Add a little something on top. A drizzle of balsamic vinegar glaze or a little extra honey brings even more flavor of this strawberry ricotta toast.
Try different fruit. Raspberries, blackberries, blueberries, or sliced peaches work great here too. Just roast them the same way as the strawberries!
Use whole strawberries. If you prefer a chunkier texture, skip slicing the strawberries in half before roasting.
Change up the bread. Sourdough is great, but any sturdy bread – like a rustic country loaf or multigrain – will work just fine for this strawberry ricotta toast.
Sprinkle on some nuts. Chopped pistachios or toasted almonds add a nice crunch and go really well with the creamy ricotta and sweet strawberries!
Swap the herbs. Not a mint or basil fan? Try thyme for something a little earthy, or skip the herbs altogether if that’s more your thing.
Expert Tips
Keep the ricotta cold. It’s easier to whip (or stir) when it’s cold from the fridge, and it spreads more cleanly on warm toast that way too.
Use ripe strawberries. The sweeter the berries, the better the final flavor. If they’re not super sweet, a little extra honey won’t hurt!
Serve right away. This strawberry ricotta toast is best while the bread is still crisp and the strawberries are warm and juicy.
Storage Instructions
This strawberry ricotta toast is best served fresh! But if you have leftovers, it’s best to store the components separately. You can keep the roasted strawberries and whipped ricotta in an airtight container in the fridge for up to 3 days and assemble your strawberry ricotta toast whenever you feel like it!
The bread gets soggy if assembled too far in advance, so it’s best to not store assembled toast.
Yes! Maple syrup works just as well if you prefer the flavor or want to keep it vegan.
You don’t have to, but roasting really brings out their natural sweetness and makes a syrupy topping that’s hard to beat. That said, if you have perfect, super-sweet, in-season strawberries, raw is a great way to go.
Definitely. A quick stir with a spoon works fine – especially if you’re using an extra -smooth ricotta that is already pretty creamy. Whipping just makes it a little smoother and fluffier, but works best with traditional ricotta.
You can roast the strawberries and whip the ricotta in advance, but wait to toast the bread and assemble until just before serving so it stays crisp.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Strawberry Ricotta Toast
Ingredients
- 1 pound strawberries hulled and sliced in half
- 1 1/2 tablespoons honey see notes
- 1 1/2 tablespoons fresh lemon juice
- 1 cup traditional whole milk ricotta cheese
- 1/8 teaspoon kosher salt
- 4 slices sandwich or artisan bread toasted (I recommend sourdough)
- 1 tablespoon sliced fresh mint or basil or a combination
- balsamic glaze (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Add the strawberries to a baking dish along with the honey and lemon juice, stirring to coat. Roast, stirring halfway through, 20 minutes, until strawberries are soft and juicy.
- Place the ricotta and salt in a food processor or blender and pulse several times until light and smooth.
- Spread the whipped ricotta onto the bread slices, then top with the strawberries and as much strawberry liquid as you like. Top with fresh herbs and an optional drizzle of balsamic glaze, and serve right away.
