5-Minute Whipped Ricotta Toast + Topping Ideas

8 servings

Fluffy whipped ricotta spread on toasted bread with six quick topping options: strawberries, tomatoes, broccolini, mushrooms, peas, or honey and pistachios.

prepPreheat oven to 350°F / 175°C if toasting bread in oven, or set broiler to high
425 g whole milk ricotta cheese	Whip ricotta with salt until fluffy, 2–3 min			Spread ricotta on toast; add chosen topping & garnishes
Pinch salt
Bread slices (preferably sourdough)	Toast bread to desired color
225 g fresh or frozen strawberries	Thaw strawberries if frozen; hull and halve	Toss strawberries with vinegar & sugar, rest 10–15 min
1 ½ tablespoons white balsamic vinegar
1 tablespoon granulated sugar
Fresh thyme (for strawberry topping)
1 pint / 500 g cherry or grape tomatoes	Heat butter & oil, add tomatoes, salt & pepper flakes	Simmer 10 min until softened, pop gently
3 tablespoons butter
1 tablespoon olive oil
Red pepper flakes
Fresh basil leaves (for tomato garnish)
1 bunch broccolini (about 170 g)	Toss broccolini with oil & salt	Roast 425°F / 220°C, 12–15 min, toss halfway
1 tablespoon olive oil (for broccolini)
Chili oil
225 g baby bella or portobello mushrooms, sliced	Sauté mushrooms dry 5–8 min until liquid releases	Add butter, garlic, shallot & thyme; sauté until soft	Remove thyme sprigs
2 tablespoons butter
1–2 cloves garlic, minced
1 tablespoon shallot, finely chopped
2–3 fresh thyme sprigs
150 g frozen peas, thawed	Thaw peas, toss with lemon, mint, oil, salt & pepper
½ lemon, juiced and zested
½ tablespoon fresh mint (more for serving)
Drizzle high-quality olive oil (for peas)
Drizzle honey
30 g pistachios, shelled and roughly chopped
Blueberries (as desired)
Flaky sea salt and freshly ground black pepper (for all toppings)

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