The Little Epicurean

Mar 16 2015

Strawberry Ricotta Toast

Strawberry Ricotta Toast

Broiled strawberries.  It’s my new favorite jam.

A couple of year ago, I was totally into canning.  There was one summer when I canned every fruit and vegetable I could get my hands on.  Think: strawberry jam, raspberry thyme jam, apricot jelly and green bean pickles.  While I thought canning was super fun, it was quite time consuming and it turned my little kitchen into a sauna.  Definitely not best circumstances in the middle of summer when it’s well into the 90’s outside.

Strawberry Ricotta Toast

When you want fresh homemade jam, but don’t have the time or energy to make it- broiled strawberries is the best solution.  Broiling strawberries is quick and easy.  It brings out the sweetness of the berries without all the added sugar from jamming.  In a short amount of time (about 3-4 minutes), the strawberries break down into a soften state that pretty much resembles jam (especially if you chill it).

Word of advice- don’t use parchment paper under the broiler.  It will burn, start smoking, and it could possibly catch on fire.  Place the strawberries directly on the baking sheet (or on foil for easy clean-up) or any other oven-safe dish like a skillet.

Strawberry Ricotta Toast

I love toast.  I can eat toast all day…especially this strawberry ricotta toast.

If you think broiling strawberries is easy, wait until you make homemade ricotta.  (For step by step photos see homemade ricotta and roasted tomatoes crostini.)  Homemade ricotta is leaps and bounds better than anything you can buy at the store.  Just be sure to use fresh, high-quality milk and cream to get the best results.

Strawberry Ricotta Toast

This toast has it all: crunchy bread, creamy ricotta, sweet strawberries, luscious honey, and salted pistachios to round it all out.  After this toast, you’ll forget all about canning and making strawberry jam.  I’m all about broiled strawberries.

Print Recipe

Strawberry Ricotta Toast


  • crusty bread of your choice, sliced and lightly toasted
  • honey
  • chopped pistachios

Homemade Ricotta:

  • 4 cups whole milk
  • 1 cup heavy cream
  • 2 tsp kosher salt
  • 2 Tbsp distilled white vinegar

Broiled Strawberries:

  • 2 cups strawberries, hulled and sliced
  • 1/2 Tbsp granulated sugar, or more based on sweetness of strawberries



Homemade Ricotta:

  1. Pour milk, cream, salt and vinegar in a heavy-bottomed sauce pot.  No need to stir ingredients together.  Place pot on a stove over medium-high heat and bring to a boil.
  2. Meanwhile, place a strainer lined with cheesecloth over a medium bowl and have a slotted spoon ready.
  3. Once mixture has come to a boil, remove pot from heat and let sit undisturbed at room temperature for 15 minutes.  During this time the mixture will coagulate and thicken.
  4. Use a slotted spoon to scoop up the formed cheese curds.  Gently transfer cheese curds to prepared cheesecloth.  Do not be temped to pour the mixture into the strainer.  You do not want to break up the curds that have formed.
  5. Once you have scooped up all the curds, tie up the cheesecloth into a pouch.  Adjust the moisture of your ricotta based on how tight you tie the pouch.  Looser tie means wetter ricotta, tighter tie means drier cheese.  At this point the ricotta will be warm.  It can be used immediately, or stored in the fridge to cool down and firm up.

Broiled Strawberries:

  1. Adjust oven to broiler setting.  Place cut strawberries in an oven safe baking sheet or dish.  Sprinkle with sugar.  Place in broiler for 2 minutes.  Stir strawberries and add additional sugar, if necessary.  Broil for another 1-2 minutes until strawberries have started to soften and expel juices.  Remove from the oven and allow to cool slightly.

To assemble: Spread chilled ricotta over toast.  Top with warm strawberries.  Drizzle honey over strawberries and top with pistachios.  Enjoy immediately.

The Little Epicurean

Strawberry Ricotta Toast


10 Responses to “Strawberry Ricotta Toast”

  1. March 16, 2015
    7:34 am

    Oh heck yes! I wish I hadn’t let me strawberries go to waste this week. I didn’t know what to do with them and they just sat in my fridge. Had I known about this gorgeous little number… Ooooheee I would’ve eaten them all!

  2. March 16, 2015
    7:41 am

    I sooo want this NOW! So gorgeous. It is definitely getting me in the Spring mood.

  3. March 16, 2015
    8:49 am

    I have a whole bunch of strawberries. Now I know just what to do with them. I would have thought to broil them. Sounds delicious!

  4. March 17, 2015
    12:22 pm

    this looks fantastic! i like how you’ve plated it. so pretty to look at. HAPPY ST.PATTY’S DAY TO YOU!

  5. March 17, 2015
    6:56 pm
    Sarah says...

    This looks seriously yummy ! How long is it possible to keep the broiled strawberries in the fridge – if I make a little too much of them?

    • Maryanne Cabrera replied...

      Hi Sarah, you can keep the broiled strawberries in the fridge for up to three days :)

  6. March 17, 2015
    11:02 pm

    I recently discovered broiled strawberries too! I ate them for dessert, but this pairing with homemade ricotta on toast….with honey(!!) and pistachios(!!!) sounds like the perfect breakfast or midday snack to me!

  7. March 18, 2015
    5:44 pm

    I just had some toast and jam today and was thinking there had to be a healthier alternative. Broiling the strawberries is perfect! I can’t wait to try this.

  8. March 25, 2015
    11:48 pm
    Carla says...

    I am having NO trouble imaging the delicious texture in this toast- YUM!

  9. April 1, 2015
    10:52 am

    This toast looks epic! Best snacktime ever, I think. And so pretty! Pinning and sharing this on my blog. (:

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