There’s something about summer strawberries that feels impossible to ignore. You can smell them before you even reach the market stall — sweet, floral, utterly inviting. And when they’re this ripe, it almost feels wrong not to give them centre stage.
This Summer Roasted Strawberry and Ricotta Toast is my favourite way to do exactly that. The strawberries are roasted until they collapse and caramelise into their own syrupy glaze, then spooned over cool ricotta and crisp toast. Soft, juicy, creamy, crunchy — all in one bite.
Sometimes I serve it as breakfast with strong coffee. Other times it turns into dessert, finished with a drizzle of honey and a handful of toasted nuts. Whichever way you lean, it’s one of those dishes that reminds you how good simple really can be.
Why You’ll Love This Recipe
- It makes the most of fruit that’s past its prime
Those slightly soft strawberries in the fridge? Roast them and they become pure jammy magic. - It’s quick, but still feels thoughtful
There’s something about warm fruit and creamy cheese that makes it feel like you’ve made an effort (even if it took 10 minutes). - It works as breakfast or dessert
Light enough to start the day, indulgent enough to end a meal. - It adapts with the seasons
Swap strawberries for plums, apricots, or figs and keep the formula going all year.
Ingredients You’ll Need to Make Summer Roasted Strawberry and Ricotta Toast:
- Sourdough bread – thick, rustic slices work best here; they stay crisp under all that creamy ricotta and juicy fruit.
- Fresh strawberries – go for ripe ones that smell sweet — they roast down into a deep, jammy syrup that’s unbelievably good.
- Ricotta – whole-milk ricotta gives the lightest, creamiest texture and spreads like a dream.
- Feta & crème fraîche – just a small amount of each adds tang and keeps things from tasting flat or overly sweet.
- Honey – a drizzle brings out the fruit’s natural sweetness and balances the acidity of the balsamic.
- Olive oil – just enough to help the berries soften and caramelise in the oven.
- Lemon zest + juice – adds brightness and lifts the ricotta mixture so it doesn’t feel heavy.
- Salt & black pepper – a little seasoning makes everything pop (especially the strawberries).
- Fresh mint or basil (optional) – for a cool, herbal finish that works beautifully against the warm berries.
How to Make Summer Roasted Strawberry & Ricotta Toast
Start with the strawberries
Hull and halve the berries, then toss them with olive oil, balsamic, honey and a little salt and pepper. Spread them out on a baking tray and roast until they soften and the juices start bubbling into a glossy syrup (about 15 minutes).
Whip the ricotta
While the strawberries roast, whisk together the ricotta, a little feta, crème fraîche, olive oil, lemon zest and juice. Add a pinch of salt and black pepper and whisk until light and creamy. Taste and adjust – it should feel bright and slightly tangy.
Toast & assemble
Toast the sourdough slices until golden and crunchy. Spoon or pipe on a generous layer of whipped ricotta, then top with warm roasted strawberries and all their syrupy juices.
Finish with a drizzle of honey and a scattering of mint and basil leaves, if using. Serve immediately.
Helpful Tips & Tricks to Make the Best Summer Roasted Strawberry Toast:
- Use block feta packed in brine – it has far better flavour and a creamier texture than pre-crumbled feta and blends beautifully into the ricotta.
- Adjust the sweetness to your liking – if your strawberries are very ripe, you might need less honey; if they’re tart, add a little more.
- Make the whipped ricotta ahead – it keeps well in the fridge for up to 2 days and actually develops more flavour as it sits.
- Play with the toppings – a handful of toasted nuts, fresh herbs (like basil or mint), or even a pinch of red pepper flakes can completely change the mood of the toast.
- Vegan? Easily done – swap the honey for maple syrup and use a plant-based ricotta or thick plant cream for the whip.
Serving Suggestions
- Serve with a strong espresso for a slow summer breakfast.
- Add a handful of toasted pistachios or almonds for extra crunch.
- Finish with a drizzle of aged balsamic for a more savoury, wine-bar vibe.
- Turn it into dessert by adding a scoop of vanilla ice cream on top of the warm berries (highly recommended).
- Swap the toast for crisp ginger biscuits or lightly sweet crackers if you want a more sweet/savoury appetiser-style plate.
Looking for More Toast Recipes?? Here are few of our favourites:
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Ingredients
For the whipped ricotta
For the roasted strawberries
To serve
method
Hull and halve the strawberries. Toss with olive oil, balsamic, honey, salt and pepper. Spread on a lined baking tray and roast at 180°C for about 15 minutes, or until soft and syrupy.
(300 g strawberries, 1 tbsp olive oil, 1 tbsp balsamic, 1 tbsp honey, pinch of salt + pepper)
In a mixing bowl, whisk together the ricotta, feta, crème fraîche, olive oil, lemon zest and juice. Season with salt and black pepper and whisk until light and creamy.
(150 g ricotta, 100 g feta, ¼ cup crème fraîche, 1 tbsp olive oil, zest of 1 lemon, 1 tbsp lemon juice, salt & pepper)
Toast the sourdough slices until crisp and golden.
(4 slices sourdough bread)
Spoon a generous layer of whipped ricotta onto the warm toast. Top with roasted strawberries and any juices from the tray. Finish with a drizzle of honey and scatter over fresh mint/basil leaves and chopped pistachios.
(Extra honey + a few leaves of fresh mint/basil, chopped pistachios)