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Strawberry Ricotta Toast Recipe

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This easy strawberry ricotta toast features crispy toasted bread topped with creamy, lightly sweetened ricotta cheese and fresh strawberries. It’s a simple 10-minute breakfast that looks elegant, tastes incredible, and provides protein-rich nutrition. Perfect for special mornings, brunch entertaining, or anytime you want a beautiful, delicious meal!

  • Total Time: 11 minutes
  • Yield: 2 servings (2 large toasts) 1x

Ingredients

Scale

For the Ricotta Mixture:

  • 1 cup whole milk ricotta cheese (at room temperature)
  • 1 tablespoon honey (plus more for drizzling)
  • 1/4 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon zest (optional but recommended)
  • Pinch of kosher salt

For the Toast:

  • 2 thick slices bread (sourdough, brioche, or whole grain, about 1-inch thick)
  • 1 tablespoon butter (optional, softened)

For Topping:

  • 1 cup fresh strawberries (hulled and sliced)
  • Extra honey for drizzling
  • Fresh mint leaves (for garnish)
  • Crushed pistachios or sliced almonds (optional)
  • Flaky sea salt (optional but delicious)

Instructions

  1. Prepare the strawberries: Rinse the strawberries under cold water and pat them completely dry with paper towels. Remove the green tops (hulls) using a small paring knife or strawberry huller. Slice the strawberries into 1/4-inch thick slices. If your strawberries are very large, cut them in half lengthwise first, then slice. Place the sliced strawberries in a small bowl and set aside. If desired, you can add a tiny drizzle of honey to the strawberries and let them macerate for 5-10 minutes to release their juices.
  2. Make the ricotta mixture: In a small mixing bowl, add the ricotta cheese. If it’s been refrigerated, let it sit at room temperature for 10-15 minutes first – room temperature ricotta is easier to spread and tastes better. Add the honey, vanilla extract, lemon zest (if using), and a tiny pinch of salt. Using a spoon or small whisk, stir everything together until smooth and creamy. Taste and adjust sweetness if needed – you might want more honey depending on how sweet your strawberries are and your personal preference. The mixture should be smooth, spreadable, and lightly sweet.
  3. Toast the bread: While you’re preparing the ricotta, toast your bread slices. For toaster method: Toast until deep golden brown and crispy – you want good color and substantial crunch. For skillet method (my preferred technique): Heat a large skillet over medium heat, add butter, and toast the bread for 2-3 minutes per side until golden brown and crispy. The skillet method gives you more control and adds extra richness. The bread should be genuinely crispy, not just lightly toasted, so it can support the toppings without getting soggy.
  4. Optional butter layer: If you haven’t already buttered the bread in a skillet, you can spread a very thin layer of softened butter on the warm toast. This is optional but adds richness and creates a slight moisture barrier. Let the butter melt into the warm bread for about 30 seconds.
  5. Spread the ricotta: Using a butter knife or offset spatula, generously spread the sweetened ricotta mixture onto each piece of toast. Use about 1/2 cup of ricotta per slice – don’t be shy! Spread it all the way to the edges in an even layer, about 1/4 to 1/2 inch thick. The thick layer of creamy ricotta is what makes this toast so luxurious and satisfying.
  6. Arrange the strawberries: Artfully arrange the sliced strawberries on top of the ricotta. You can create neat rows, a spiral pattern, or just scatter them casually – whatever looks beautiful to you. Slightly overlap the strawberry slices for visual interest. Use plenty of strawberries – this is where the recipe really shines visually.
  7. Add finishing touches: Drizzle a generous amount of honey over the top of the strawberries in a back-and-forth motion. The honey adds sweetness, makes everything glossy and appetizing, and helps hold the toppings in place. Tear a few small fresh mint leaves and scatter them over the top for color and fresh flavor. If using, sprinkle with crushed pistachios or sliced almonds for crunch, and finish with a tiny pinch of flaky sea salt, which beautifully enhances all the sweet flavors.
  8. Serve immediately: These toasts are best enjoyed right away while the bread is still warm and crispy. Serve on pretty plates and prepare for compliments!

Notes

  • Room temperature ricotta: Ricotta spreads much more easily and tastes better when it’s not cold. Plan ahead or let it sit out for 15-20 minutes before using.
  • Bread thickness matters: Slice your bread about 1 inch thick for the perfect ratio of crispy toast to creamy toppings.
  • Customize sweetness: Taste your ricotta mixture before spreading and adjust honey to your preference. Very sweet strawberries need less honey.
  • Make it ahead: The ricotta mixture can be prepared up to 2 days in advance and stored refrigerated.
  • Serving size: This recipe serves 2 as a main breakfast dish, or 4 as an appetizer if you cut each toast in half.
  • Berry variations: Substitute or combine strawberries with raspberries, blueberries, blackberries, or sliced peaches.

  • Author: Amiyah Weaver
  • Prep Time: 8 minutes
  • Cook Time: 3 minutes
  • Category: Breakfast
  • Method: Toasting
  • Cuisine: Italian-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 piece of toast
  • Calories: 385
  • Sugar: 18g
  • Sodium: 295mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Protein: 16g
  • Cholesterol: 48mg

Find it online: https://5mincook.com/strawberry-ricotta-toast-recipe/