Roasted Strawberry and Ricotta Toast
Balsamic-roasted strawberries spooned over lemony whipped ricotta on crisp sourdough toast — a sweet-savory Italian-style breakfast that tastes like summer.
That warm, syrupy fruit is exactly what you want spooned over cold, lemony whipped ricotta and a thick slice of sourdough toasted until it crackles. It's a breakfast that feels a little bit Italian, a little bit decadent, and completely doable on a slow weekend morning.
Serve it with a pot of strong coffee and eat it while the strawberries are still warm, so the ricotta melts slightly at the edges. A drizzle of honey and a few torn basil leaves at the end make it sing.
Ingredients
- 500 g (about 3 1/2 cups) fresh strawberries, hulled and halved if large
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey, plus more for drizzling
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 250 g (1 cup) whole-milk ricotta, well drained
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil, for the ricotta
- 4 thick slices sourdough bread (about 1.5 cm / 3/4 inch thick)
- 2 tablespoons unsalted butter, softened, for the toast
- Small handful fresh basil leaves, torn, to serve
Instructions
- Heat the oven to 200°C (400°F) and line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss the strawberries with the balsamic vinegar, 1 tablespoon honey, 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Spread the strawberries in a single layer on the prepared baking sheet, cut sides facing up. Roast for 18–20 minutes, until the berries have collapsed slightly and the juices have thickened into a glossy syrup at the edges of the pan. Set aside to cool for 5 minutes — they will thicken further as they sit.
- While the strawberries roast, make the whipped ricotta. In a food processor or with a hand whisk, blend the ricotta, lemon zest, lemon juice, and 1 tablespoon extra-virgin olive oil for 30–45 seconds, until smooth, light, and spreadable. Taste and add a tiny pinch of salt if needed. Refrigerate until ready to use.
- Toast the sourdough slices until deeply golden and crisp — in a toaster, under the grill, or in a dry skillet. While still hot, spread each slice with a little softened butter.
- Divide the whipped ricotta among the four toasts, spreading it thickly and making a shallow well in the centre with the back of a spoon.
- Spoon the warm roasted strawberries and their syrupy pan juices over the ricotta. Drizzle with a little extra honey, scatter with torn basil, and finish with a crack of black pepper. Serve immediately.
Cook’s tips
- Use strawberries that are ripe but still firm — overly soft berries will collapse into mush in the oven.
- Don't skip draining the ricotta; a wet ricotta makes the toast soggy.
- Roast the strawberries on parchment, not foil, so the sugary juices caramelise rather than stick.
- Toast the bread just before serving so it stays crisp under the toppings.
Substitutions
- Balsamic vinegar: white balsamic or a squeeze of aged balsamic glaze for a sweeter finish.
- Ricotta: whipped goat cheese, mascarpone, or full-fat cottage cheese blended until smooth.
- Sourdough: a rustic Italian loaf, ciabatta, or thick-cut brioche.
- Honey: maple syrup for a vegan version.
- Basil: mint or lemon thyme also work beautifully.
Storage & reheating
Store roasted strawberries and whipped ricotta separately in airtight containers in the fridge for up to 3 days; reheat the berries gently and toast fresh bread before serving.
FAQ
Can I roast the strawberries ahead of time?
Yes. Roast them up to 3 days ahead, cool completely, and refrigerate in a sealed container. Rewarm gently in a small pan or briefly in the microwave before serving — they'll loosen back into a syrup.
What if my ricotta is grainy?
Some ricotta is naturally grainy. Blending it with a tablespoon of olive oil and a squeeze of lemon in a food processor smooths it out; if it still feels dry, add a teaspoon of milk or cream.
Can I make this vegan?
Yes. Use a plant-based ricotta or whipped cashew cheese, swap the honey for maple syrup, and use olive oil or vegan butter on the toast.
Are roasted strawberries good cold?
They're delicious cold too — the syrup thickens into a soft jam. Spoon them straight from the fridge over ricotta for a no-cook assembly.
