Scale

For the roasted strawberries:

2 cups fresh strawberries, hulled and halved

1½ tablespoons honey or maple syrup

1 teaspoon vanilla extract

Pinch of salt

For the whipped ricotta:

1 cup whole-milk ricotta cheese

1–2 tablespoons honey (to taste)

½ teaspoon vanilla extract

For serving:

Thick-cut bread (sourdough or brioche)

Olive oil or butter for toasting

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1. Preheat oven to 400°F (205°C). Toss strawberries with honey, vanilla, and salt.

2. Spread on a lined baking sheet and roast for 18–22 minutes until soft and syrupy.

3. While strawberries roast, blend ricotta, honey, and vanilla until smooth and fluffy.

4. Toast bread slices until golden and crisp.

5. Spread whipped ricotta on warm toast.

6. Top with roasted strawberries and drizzle with their juices.

Use whole-milk ricotta for the best creamy texture.

Let roasted strawberries cool slightly before serving.

Top with lemon zest, nuts, or drizzle of hot fudge for variations.

Best enjoyed fresh for crisp toast.