Roasted Strawberry Whipped Ricotta Bruschetta
Fresh strawberries are roasted with honey and thyme until soft and jammy, then spooned over whipped ricotta on crispy toasted bread. A perfect mix of sweet, creamy, and crunchy in every bite!
Equipment
- Oven
- Baking dish
- Knife
- Cutting board
- Food processor
- Toaster or skillet
Ingredients
- 1 pound fresh strawberries ends removed
- 2 tablespoons honey
- Juice of ½ lemon
- 4 sprigs fresh thyme plus extra for garnish
- 2 slices rustic bread about 1 inch thick
- 1 tablespoon olive oil
- ¾ cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Roast Strawberries: Preheat the oven to 400°F. Place the strawberries in a medium baking dish. Drizzle with honey, squeeze lemon juice over them, and add the thyme. Bake for 20-25 minutes, stirring halfway through, until the strawberries soften and release their juices. Let them cool slightly before using.1 pound fresh strawberries, 2 tablespoons honey, Juice of ½ lemon, 4 sprigs fresh thyme
- Toast Bread: Drizzle olive oil over the bread slices. Toast in the oven at 400°F for 3-5 minutes until golden and crisp, or toast in a skillet over medium heat for about 2 minutes per side.2 slices rustic bread, 1 tablespoon olive oil
- Whip Ricotta: In a food processor, blend the ricotta for about 30 seconds to a minute until light and fluffy.¾ cup whole milk ricotta cheese
- Assemble Bruschetta: Spread the whipped ricotta on the toasted bread, then spoon the roasted strawberries on top. Sprinkle with sea salt and extra thyme for garnish.Pinch of sea salt
- Serve: Enjoy immediately while the toast is warm and the strawberries are soft and juicy. For extra flavor, drizzle with additional honey or a splash of balsamic glaze.
