Name: Honey-Roasted Strawberry and Ricotta Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 slices rustic sourdough bread; 1 cup ricotta cheese; 2 tbsp honey, plus more for drizzling; 1 1/2 cups fresh strawberries, sliced; 1 tbsp olive oil; 1/4 tsp salt; 1/8 tsp freshly ground black pepper; 1 tsp balsamic vinegar (optional)

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This Honey-Roasted Strawberry and Ricotta Toast is my idea of the perfect sweet-and-savory snack or light breakfast. The creamy whipped ricotta is the perfect contrast to juicy, caramelized strawberries, all layered on crisp, golden sourdough. A touch of honey and a hint of olive oil bring everything together with elegance and simplicity.

Why You’ll Love This Recipe

I love how this toast feels like a little luxury without being fussy. It’s easy enough for a weekday breakfast but beautiful enough for weekend brunch. The strawberries become jammy and intense after roasting with honey, while the ricotta adds a cool, creamy base. I also like the versatility—whether I add a splash of balsamic vinegar for tang or keep it classic with just honey, it always turns out delicious. Honey-Roasted Strawberry and Ricotta Toast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rustic bread (sourdough preferred)
Ricotta cheese
Honey
Fresh strawberries
Olive oil
Salt
Pepper
Balsamic vinegar (optional)

Directions

I preheat the oven to 350°F (175°C).
I slice the strawberries and toss them with honey, adding a splash of balsamic vinegar if I want extra depth. Then I spread them on a baking sheet and roast for 15–20 minutes until they’re soft and slightly caramelized.
While the strawberries are roasting, I whip the ricotta in a bowl until smooth, then mix in a drizzle of honey.
I toast the bread slices until golden and crisp.
Once the bread is ready, I spread each slice with the whipped ricotta.
I top the toast with the honey-roasted strawberries, drizzle with olive oil, and season with salt and pepper.
I serve it right away while the toast is still warm and the strawberries are slightly gooey.

Servings and timing

This recipe makes 2–3 servings, depending on how generously I top the toast. It takes about 10 minutes to prepare and 15–20 minutes to cook, so everything comes together in around 30 minutes.

Variations

I sometimes swap strawberries for other fruits like figs, peaches, or raspberries, depending on the season. If I’m craving something a little more indulgent, I add a layer of mascarpone under the ricotta or sprinkle crushed pistachios on top. For a more savory twist, I reduce the honey slightly and add a bit more salt and olive oil.

storage/reheating

This dish is best served fresh, but if I have leftover roasted strawberries, I store them in an airtight container in the fridge for up to 3 days. I can re-toast the bread and re-whip the ricotta if needed, then assemble everything again just before serving. Honey-Roasted Strawberry and Ricotta Toast

FAQs

Can I use store-bought ricotta without whipping it?

Yes, I can—but whipping it gives a creamier, smoother texture that spreads more easily and feels more luxurious.

Do I have to roast the strawberries?

Roasting brings out a deeper, caramelized sweetness that I really enjoy, but I can use fresh strawberries if I’m in a hurry.

What’s the best bread to use?

I prefer rustic sourdough or country-style bread for its sturdy texture and ability to hold up to the toppings without getting soggy.

Is balsamic vinegar necessary?

No, but I like the way it enhances the flavor of the strawberries and adds a slight tang. It’s totally optional.

Can I make this ahead of time?

I roast the strawberries and whip the ricotta ahead, but I toast the bread and assemble the toasts just before serving so everything stays crisp and fresh.

Conclusion

Honey-Roasted Strawberry and Ricotta Toast is one of those simple pleasures I never get tired of. It’s quick to make, tastes indulgent, and looks beautiful every time. Whether I serve it for brunch, as a light lunch, or even a not-too-sweet dessert, it always hits the mark.