Strawberry Ricotta Toast
This strawberry ricotta toast is light, simple, and perfect for warm-weather snacking. Sweet roasted berries on creamy ricotta and crisp toast - easy, fresh, and so satisfying.
Servings 4 toasts
Calories 344kcal
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.
Video
Notes
Strawberries: If the strawberries are out of season and not very sweet, you can increase the honey or try swapping out the honey with granulated sugar.
Ricotta: Whipped ricotta works best with traditional ricotta, which has been drained of whey and is thicker. Smooth ricotta can get too liquidy when whipped. If using smooth ricotta, you can simply stir the salt in without whipping.
For added citrus: zest the lemon before juicing it and add 1/2 teaspoon to the ricotta.
Nutrition
Calories: 344kcal | Carbohydrates: 51g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 512mg | Potassium: 330mg | Fiber: 4g | Sugar: 15g | Vitamin A: 343IU | Vitamin C: 69mg | Calcium: 184mg | Iron: 3mg