The first time I made this strawberry ricotta toast, I was in a rush but determined to eat something fresh and satisfying.
It turned into my new go-to for mornings when I want something better than cereal but faster than a full breakfast.
Simple ingredients, bright flavor, and a creamy-to-crisp contrast make this a total winner for breakfast or a light brunch.
If you like simple recipes that feel a little fancy, this one delivers every time.
For a sweeter brunch spread, it pairs beautifully with treats like Valentine strawberry cookies that I like to bake for guests.
Why You’ll Love This Recipe
- Ready in minutes with everyday ingredients.
- Balanced between creamy ricotta and bright, juicy strawberries.
- Easily adaptable for dietary swaps and flavor variations.
- Looks elegant on the plate despite minimal effort.
The texture is where this toast sings: crunchy, blistered bread gives way to cloud-like ricotta, and the strawberries add bursts of sweet-tart juiciness. The honey ties everything together with floral sweetness while a tiny pinch of salt amplifies the flavors. It’s a simple assembly that hits multiple pleasure points on the palate—comforting, fresh, and slightly indulgent without being heavy.
"Absolutely obsessed—this toast is my new breakfast obsession. Quick, gorgeous, and the ricotta makes it feel like a treat!" — 5★ reader review
Key Ingredients
Artisan bread
Choose a sturdy artisan bread with a chewy crumb and crisp crust. A country loaf or sourdough holds up to the ricotta and strawberries without getting soggy. If you buy from a bakery, ask for a slightly thicker slice so you get a satisfying crunch.
Ricotta cheese
Fresh whole-milk ricotta is the best choice for richness and silky texture. Look for brands with short ingredient lists—milk, cream, salt—or make your own if you have the time. Lower-fat ricottas can work, but they’ll be less creamy and more watery on the toast.
Fresh strawberries
Ripe strawberries are essential; they bring acidity and bright sweetness. Use berries that smell fragrant and have deep red color. If berries are out of season, macerate them briefly with a teaspoon of sugar to coax out juices and flavor.
Honey
A mild, runny honey provides the final shimmer of sweetness and helps the flavor marry. Use a floral clover or wildflower honey for a balanced sweetness; stronger varietals like buckwheat can overpower the berries.
- Artisan bread
- Ricotta cheese
- Fresh strawberries
- Honey
- Salt (optional)
Step-by-Step Instructions
Step 1: Toast the bread until crispy
Place slices of artisan bread in the toaster or under the broiler and toast until deep golden brown and crisp at the edges.
You want the surface firm enough to support the ricotta without bending or sogging.
Pro Tip: For extra crunch, lightly brush both sides with olive oil or butter and toast on a hot skillet for 1–2 minutes per side—you’ll know it’s ready when the crust smells nutty and the surface is evenly browned.
Step 2: Spread a generous layer of ricotta
Spoon a thick layer of ricotta across each warm toast so it forms a soft, cloud-like bed.
Use the back of a spoon to create small peaks—these catch the honey later and look pretty.
Pro Tip: If your ricotta is very thick, thin it with a tablespoon of milk or cream for a spreadable consistency; if too loose, strain it through cheesecloth for 30 minutes.
Step 3: Prepare and arrange the strawberries
Rinse and hull the strawberries, then slice them thin or halve them depending on size.
Neatly arrange the slices over the ricotta so each bite gets fruit.
Pro Tip: For uniform slices, cut the strawberry lengthwise; visually pleasing arrangement helps when serving guests.
Step 4: Drizzle honey
Use a small spoon to drizzle honey in a thin ribbon over the strawberries and ricotta.
A little goes a long way—start light and add more if you like it sweeter.
Pro Tip: Warm the honey for a few seconds in a microwave to make it runnier and easier to drizzle.
Step 5: Finish with a pinch of salt
If desired, sprinkle a tiny pinch of flaky sea salt over the top to heighten the flavors.
Salt is optional but transforms the toast from simply sweet to complex and balanced.
Pro Tip: Use finishing salt like Maldon sparingly; the crystals add texture and a burst of flavor.
Step 6: Serve immediately
Serve the toasts right away so the bread keeps its crunch and the strawberries are fresh.
These are best eaten warm or at room temperature for ideal texture contrast.
Pro Tip: If you need to prep ahead, keep components separate—toast bread just before serving and store sliced strawberries chilled.
Expert Tips for Success
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Choose the right bread: Thick-sliced sourdough or a country loaf gives structure and flavor. Thinner, soft sandwich bread will become soggy quickly and won’t provide that desirable crunch. If you must use a soft loaf, double-toast it or pan-toast with butter to firm it up.
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Use full-fat ricotta for the best texture: Whole-milk ricotta packs a creamy mouthfeel that low-fat versions can’t match. If your ricotta tastes bland, stir in a teaspoon of lemon zest or a pinch of fine sea salt to brighten it.
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Pick strawberries by smell and color: Aroma is your best indicator of flavor. Even-looking, glossy red berries that smell sweet will give better results than pale or firm ones. If berries are not fully sweet, toss them with a teaspoon of sugar and let sit for 10 minutes; the maceration intensifies sweetness and creates a light syrup.
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Don’t skip the tiny pinch of salt: Salt is a flavor enhancer that lifts both the dairy and fruit notes. Use flaky finishing salt for a delicate crunch and to make each bite more interesting.
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Control the honey: Because honey varies widely in intensity, drizzle conservatively. Mild floral honeys won’t compete with strawberries; stronger varietals (e.g., buckwheat) can dominate. Warm thicker honeys so they pour smoothly to avoid clumping.
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Keep components separate if making ahead: Toasts are best assembled at the last minute. Store ricotta in an airtight container and sliced strawberries in a separate bowl. Toast bread right before serving to keep it crisp.
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Add herbs or acid for complexity: A few torn basil leaves or a light squeeze of lemon can elevate the toast. Don’t overpower the dish—small additions underscore the main flavors.
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Equipment matters: A sturdy serrated knife for slicing bread, a sharp paring knife for hulls, and a fine spoon for drizzling will improve speed and presentation. A toaster oven or cast-iron skillet offers more control over browning than a pop-up toaster.
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Troubleshooting soggy toast: If the ricotta releases too much liquid, drain it in the refrigerator for 30 minutes. Pat strawberries dry if they’re overly juicy. Also, toast bread longer or at a higher temperature to prevent immediate sogginess.
Storage & Freezing
Fridge storage — assembled: If you have leftovers already assembled, consume within 24 hours. Store in an airtight container to keep the ricotta from absorbing fridge odors. Note that the bread will soften as it sits; refresh under a hot broiler for 1–2 minutes to restore some crunch.
Fridge storage — components: Store sliced strawberries in a covered container for up to 48 hours; add a paper towel to absorb excess moisture. Ricotta lasts 3–5 days unopened and 2–3 days after opening; keep it chilled and sealed. Bread stored at room temperature lasts 2–3 days; for longer life, keep it in the fridge for up to a week though it may stale faster.
Freezer: You can freeze leftover artisan bread slices in a resealable bag for up to 3 months; thaw at room temperature or toast from frozen. Ricotta does not freeze well for texture-sensitive uses—frozen ricotta can become grainy. If you must freeze ricotta for later cooking, press it into well-sealed containers and use it only in baked recipes where texture matters less.
Reheating: For best texture, re-toast the bread in a skillet or oven until crisp. Add fresh ricotta and strawberries after reheating. Avoid microwaving assembled toast; microwaves make the bread rubbery and the fruit watery.
Variations & Substitutions
Balsamic drizzle: Add a few drops of aged balsamic or a quick reduction over the strawberries for tangy depth. The sweet-acid contrast complements the ricotta beautifully.
Herby twist: Scatter torn basil or mint leaves over the top for a fresh herbal note. Basil pairs exceptionally well with strawberries, offering a slightly peppery counterpoint.
Nutty crunch: Sprinkle toasted sliced almonds, pistachios, or chopped walnuts on top for texture and a toasty flavor. Lightly toast nuts in a pan until fragrant for the best effect.
Dietary swaps: Use a dairy-free spreadable ricotta or cultured almond ricotta for a vegan version. Swap honey for maple syrup or agave to keep it vegan-friendly, though the flavor will shift slightly.
Savory-sweet crostini: Turn this into a starter by using smaller crostini, adding a smear of ricotta, strawberries, microgreens, and a drizzle of olive oil and balsamic.
Pairing ideas: These toasts are lovely alongside a green salad for lunch or with a plate of chocolate desserts like chocolate-dipped strawberry cheesecake at brunch for a sweet finish.
Frequently Asked Questions
What kind of bread is best for ricotta toasts?
Artisan country bread or sourdough is ideal because it has a thick crust and sturdy crumb that hold up under the weight of ricotta and strawberries. Avoid thin sandwich bread unless it’s been double-toasted or pan-toasted for extra firmness.
Can I use frozen strawberries?
You can, but fresh is best. If using frozen strawberries, thaw and drain them first, then pat dry to remove excess moisture; consider mixing them with a small amount of sugar to restore brightness.
How long will assembled toasts stay fresh?
Assembled toasts are best eaten immediately. If necessary, they’ll keep for up to 24 hours in the fridge but the bread will lose crispness. Store components separately to preserve texture longer.
Is ricotta the only cheese option?
Ricotta is the classic choice for its light, creamy texture, but you can substitute mascarpone for extra richness or whipped goat cheese for a tangier profile. If using a stronger cheese, use less and balance with a bright honey.
Can I make this savory instead of sweet?
Yes—skip the honey, add cracked black pepper, a drizzle of olive oil, and top strawberries with microgreens or arugula. A touch of balsamic also moves it to the savory-sweet spectrum.
Final Thoughts
Strawberry ricotta toasts are an easy way to feel like you made something special without spending hours in the kitchen.
If you loved this recipe, please leave a star rating in the recipe card below or pin this to Pinterest for later.
Conclusion
For more inspiration and similar takes on ricotta and berry toasts, check out this lush Strawberry Ricotta Toast Recipe – Simply Made Eats which explores alternative toppings.
If you enjoy adding herbs like basil, you’ll find a lovely variation at Ricotta Toasts with Strawberries, Basil & Honey – Alaska from Scratch that’s perfect for summer.
For a version with a balsamic twist and crostini styling, see Balsamic Strawberry Ricotta Crostini – Yay! For Food.
Strawberry Ricotta Toast
Ingredients
For the Toast
- 4 slices Artisan bread Choose a sturdy bread like country loaf or sourdough.
For the Topping
- 1 cup Ricotta cheese Use fresh whole-milk ricotta for best results.
- 1 cup Fresh strawberries Use ripe strawberries for best flavor; macerate if out of season.
- 2 tablespoons Honey Use a mild, runny honey.
- 1 pinch Salt Optional, for enhanced flavor.
Instructions
Preparation
- Toast the bread slices until crispy and golden brown, either in a toaster or under a broiler.
- Spread a generous layer of ricotta on each warm toast.
- Prepare the strawberries by rinsing, hulling, and slicing thin or halving.
- Arrange the sliced strawberries over the ricotta.
- Drizzle honey over the strawberries and ricotta.
- If desired, sprinkle a pinch of salt over the top.
- Serve immediately to enjoy the contrast of textures while the bread is still crunchy.
