Roasted Strawberry Whipped Ricotta Toast for Spring Brunch
A vibrant spring toast topped with honey-roasted strawberries and whipped ricotta. Roasted fruit adds a caramelized sweet tang, while lemon and thyme bring balance. Topped on crispy rustic bread for a light, elegant brunch bite.
Ingredients
- 1 lb strawberries, ends removed
- 2 tbsp honey
- 4 sprigs fresh thyme, plus extra for garnish
- 1/2 lemon, juiced
- 2 slices rustic bread (1-inch thick)
- 3/4 cup whole-milk ricotta
- 1 tbsp olive oil
- Pinch of sea salt
Instructions
- Preheat oven to 375°F (190°C)
- Toss strawberry halves with honey, lemon juice, and thyme leaves in a bowl
- Spread on a baking sheet and roast 15-20 minutes until caramelized and soft
- In a mixing bowl, whip ricotta with a pinch of sea salt until smooth and airy
- Brush rustic bread slices with olive oil and toast 6-8 minutes in the oven
- Divide roasted strawberries and ricotta evenly over toasted bread, garnish with thyme
Notes
Use ripe strawberries for optimal sweetness
For dairy-free, substitute ricotta with cashew-based alternative
Fresh juice is essential for brightness
Optional drizzle of extra honey after plating
Gluten-free bread needs separate oven roasting to prevent burning
For dairy-free, substitute ricotta with cashew-based alternative
Fresh juice is essential for brightness
Optional drizzle of extra honey after plating
Gluten-free bread needs separate oven roasting to prevent burning
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 38gProtein: 10gFat: 11gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgFiber: 2gSugar: 34g
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