Whipped Ricotta Toast is the recipe of all recipes, with so many topping options from sweet to savory: strawberries, honey, roasted tomatoes, avocado, eggs, chili oil, herbs, and more! The whipped ricotta is ready in just minutes so you can enjoy this versatile recipe for breakfast, lunch, and dinner! Of course, it's great as a snack and appetizer, too!
Whipped Ricotta: place cold ricotta and a pinch of salt in the bowl of a food processor or a bowl with tall sides, if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
15 ounces whole milk ricotta cheese, Pinch salt
Toast: use your toaster to toast them to the desired amount. For the oven: pre-heat the oven to 350°F and place the bread slices on a large baking sheet in a single layer. Bake for 10 minutes, flipping halfway through, until golden brown. Broil: place the sheet pan of bread under the broiler, set to high, for about 2 minutes on each side, watching carefully so they do not burn.
Bread slices
Spread a layer of the ricotta across the warm toast. Depending on the slice of bread, I like to do around ¼ cup for each slice. Top as desired with one of the options below (prepare them first for easy assembly) or with one of the simple ideas listed above in the post.
Topping Instructions
Strawberries: if using frozen berries, thaw in the microwave on defrost for 2 minutes. If using fresh, hull and halve any large strawberries. Toss with the vinegar and sugar; let rest for 10-15 minutes if you have time, so the flavors meld together (go ahead and add a pinch of S&P, too). Top on the ricotta toast, and garnish with lots of fresh thyme, flaky sea salt, and freshly ground black pepper.
8 ounces strawberries, 1 ½ Tablespoons white balsamic vinegar, 1 Tablespoon granulated sugar, fresh thyme
Tomatoes: heat a large skillet over medium-high heat. Add butter and oil, and once melted, add the whole tomatoes, along with a pinch of salt and red pepper flakes. As the tomatoes begin to soften, use the back of a spoon to gently pop them, releasing their juices. Simmer for about 10 minutes until softened and the liquid has thickened slightly. Top on the ricotta toast and garnish with fresh basil, flaky sea salt, and freshly ground black pepper.
1 pint cherry or grape tomatoes, 3 Tablespoons butter, 1 Tablespoon olive oil, red pepper flakes, fresh basil leaves
Broccolini & Chili Oil: toss broccolini in a drizzle of olive oil with a pinch of salt. Roast at 425°F for 12-15 minutes, or in the air fryer at 375°F for 7-9 minutes, tossing halfway through. Top on the ricotta toast and drizzle on chili oil. Garnish with flaky sea salt, and freshly ground black pepper.
1 bunch broccolini, 1 Tablespoon olive oil, chili oil
Mushrooms: heat a large skillet over medium-high heat and add the sliced mushrooms to the dry pan. They will begin to release their liquid over the course of 5-8 minutes. Then, add in the butter, garlic, shallot, and fresh thyme sprigs. Stir to combine and let saute until the shallot is soft and fragrant. Remove the thyme sprigs. Top the ricotta toast with the mushroom mixture and garnish with fresh thyme leaves.
Peas & Mint: thaw frozen peas under warm water or in the microwave. Drain if needed, then toss with lemon, mint, olive oil if using, salt, and pepper. Top on the ricotta toast and garnish with extra mint, flaky sea salt, and freshly ground black pepper.
1 cup frozen peas, ½ lemon, ½ Tablespoon fresh mint, Drizzle high-quality olive oil
Honey & Pistachio: so versatile and no prep required! Assemble the ricotta toast, then drizzle with your desired amount of honey, and sprinkle on chopped pistachios (walnuts or pecans also work). Add fresh blueberries or pear slices, or another berry, if desired.
Drizzle honey, ¼ cup pistachios, Blueberries
Store any leftover whipped ricotta or toppings in their own airtight container in the fridge for up to 4 days. I like to reheat the tomatoes and mushrooms in the microwave if using them for leftovers before assembling again.
Notes
Using approximately 1/4 cup whipped ricotta, the base makes approximately 8 servings.
Each topping makes approximately 2-4 ricotta toasts, depending on how much of each you use and how big your slices of bread are.