Roasted strawberries on ricotta toast

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Imagine the most delicious strawberry and them quadruple the flavour.  That’s what happens when you roast a fresh delicious strawberry.  All the flavour that it has is concentrated and you end up with something really special.  Always roast more than you think (like double this recipe) because you will want to put these on everything.  They are such a delicious topping for toast, pancakes, waffles, yogurt, oatmeal, ice cream…. shall I go on?

3lbs whole strawberries, green tops removed


1/3 cup granulated sugar

3, ½” strips of lemon zest

Juice of 1 lemon

Preheat oven to 350F


  1. Toss the strawberries, sugar, lemon zest and juice together in a bowl.

  2. Pour on to a rimmed baking sheet and bake for 30-35min until the berries are soft.

  3. Transfer the berries along with any accumulated juice to a bowl and cool. Use immediately or store in an air tight container for up to 1 week.

For the ricotta toast

Makes 4

This can be served either at room temperature or warm.  To serve it warm heat the strawberries up in a 350F oven for 12min.

4 – ½” slices of whole grain bread, lightly toasted

1 cup ricotta cheese

2 tbsp liquid honey

1 tsp black pepper

  1. Slather each piece of toast with ¼ cup ricotta cheese, drizzle with honey and sprinkle with black pepper.  Top each with some roasted strawberries

For a printable version of this recipe click here.​



  1. Strawberries 101 - Andrea Buckett - […] Roasted strawberries on ricotta toast […]

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