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Roasted Strawberry Ricotta Toast

A simple yet elegant breakfast or brunch featuring roasted strawberries with honey and olive oil, creamy lemon-infused ricotta, and thick toasted brioche or sourdough bread, garnished with fresh herbs and optional balsamic glaze.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Strawberries
  • 1 cup strawberries sliced
  • 1 tbsp honey
  • 1 tsp olive oil
  • pinch salt
For the Ricotta Spread
  • 1/2 cup ricotta cheese creamy
  • 1 tsp lemon juice or zest fresh
For Assembly
  • 2 slices thick bread brioche or sourdough
  • to taste butter optional, for spreading before toasting
  • to taste fresh mint or basil chopped, for garnish
  • to drizzle honey for finishing
  • optional balsamic glaze for drizzling

Equipment

  • Oven
  • Baking Sheet
  • Medium bowl
  • Toaster or Toaster Oven
  • Small Bowl
  • Spoon

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Toss the sliced strawberries with honey, olive oil, and a pinch of salt in a medium bowl to coat evenly.
  3. Step 3: Spread the strawberries in a single layer on a baking sheet and roast for 10 to 12 minutes until glossy and softened.
  4. Step 4: While strawberries roast, stir ricotta cheese with lemon juice or zest in a small bowl to create a creamy, bright spread.
  5. Step 5: Toast the bread slices until deep golden and slightly crisp. Optionally, spread a thin layer of butter before toasting for extra richness.
  6. Step 6: Spread the lemony ricotta generously on each toast slice, then spoon the warm roasted strawberries over the top.
  7. Step 7: Garnish with chopped fresh mint or basil, drizzle with additional honey and, if desired, a few drops of balsamic glaze. Serve immediately.

Notes

This recipe is versatile: swap brioche for sourdough or other bread types, substitute ricotta with cream cheese or mascarpone, and try different herbs like basil or thyme. Store roasted strawberries in the fridge up to 2 days and ricotta mixture up to 24 hours. Best served fresh for optimal texture.