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Whipped Ricotta Toast with Strawberries and Honey

Amanda
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This whipped ricotta toast with strawberries is definitely a showstopper.Big waves of creamy, vanilla-flecked whipped ricotta atop toast, with ultra-ripe strawberries on top. I got this idea from Misi restaurant in NYC (good picture of the toast here), where whipped ricotta toast is served in a more savory fashion, with marinated peppers to plop on top. I heard about this toast on the Bon Appetit food podcast and immediately looked up a picture. It just looked so ethereal that I knew I had to try my hand at making my own version. I found tiny, super-sweet strawberries at the farmers’ market and knew I had to take that toast in a more sweet direction. You can use store-bought ricotta, just make sure to use the best quality you can find. Otherwise, you can make homemade ricotta, which I was I did for this version. It’s so easy and the quality is far superior to most store-bought versions. And don’t dare make this unless you have super-sweet, ultra-ripe strawberries! If you can’t find them, substitute with another ripe fruit and I’m sure it will be just as good. You could serve this for breakfast, brunch, dessert or for a sweet snack. No one will be complaining no matter what time of day it hits the table!

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Whipped Ricotta Toast with Strawberries and Honey

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  • Author: Amanda
  • Yield: 6 servings 1x
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Description

Airy, vanilla-flecked whipped ricotta is piped onto toasted bread and topped with super-sweet, ripe macerated strawberries for a great breakfast/brunch, dessert or sweet snack!

Ingredients

Scale

WHIPPED RICOTTA:

  • 10 ounces high-quality ricotta cheese, preferably homemade
  • 3 tablespoons crème fraîche
  • 1/4 cup heavy cream
  • 1/4 to 1/3 cup confectioners’ sugar, to taste
  • 1/2 vanilla bean, split and seeds scraped

MACERATED STRAWBERRIES:

  • 6 ounces strawberries, hulled and quartered
  • 2 tablespoons granulated sugar
  • Juice of 1/2 lemon
  • 6 slices bakery-quality rustic bread
  • Honey, for drizzling

Instructions

  1. Preheat the broiler to high.
  2. For the Whipped Ricotta: Combine the ricotta, crème fraîche, cream, confectioners’ sugar to taste and vanilla seeds in the bowl of a food processor. Process until completely smooth, creamy and aerated, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer to a piping bag with a large round tip or plastic gallon bag (trim the tip off to pipe when ready). Place in the refrigerator until ready to use.
  3. Combine the chopped strawberries, sugar and lemon juice in a medium mixing bowl, tossing gently to coat. Set aside to macerate, stirring occasionally, until the strawberries soften and some of the juice is released.
  4. While the strawberries macerate, place the sliced bread on a baking sheet. Broil, turning once, until lightly toasted. Set aside to cool slightly.
  5. When ready to serve, pipe the whipped ricotta into large waves on the cooled, toasted bread. Spoon the strawberries on top of the ricotta and drizzle with honey.
  • Category: Fruit Desserts, Breakfast, Snacks
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