Roasted Strawberry Ricotta Toast
Vegan ricotta cheese spread over your favorite gluten-free toast topped with roasted strawberries, fresh basil leaves, and honey! The best combination of savory and sweet for an easy, perfect breakfast!
Move over avocado toast… there’s a new swoon-worthy toast in town that will be filling up all your #toasttuesday Instagram feeds. Look, I love a good avocado toast. In fact, I mostly just use the toast to get the avocado in my belly… and admittedly I sometimes grab a spoon and just eat it straight up. But I thought it was about time to change up my toast game. Roasted Strawberry Ricotta Toast totally lives up to par.
Maybe it’s the inner summer in me longing for all things strawberry, but I’m certainly not gonna fight it. And let’s roast them to really get strawberry toast out of avocado toast’s shadow. I first had roasted strawberries back in February when I made my Vanilla Bean Custard Tart with Roasted Strawberries. Crazy it took me so long to try such a thing, right?! If you haven’t roasted your strawberries, I highly suggest you try it… preferably on this toast, or shoot- just eat them right from the pan.
I believe you’re going to fall so much in love with this Roasted Strawberry Ricotta Toast that you should probably keep strawberries stocked in your fridge at all times for when the craving hits. This recipe is so easy to make, as long as you have some vegan ricotta cheese and strawberries on hand. The basil is optional, but adds a really nice flavor with the strawberries. And don’t forget the honey (or agave/maple syrup for a fully vegan recipe) because the sweetness paired with the ricotta is a match made in heaven.
**NOTE: honey isn’t a vegan food, but I choose to consume it occasionally in small amounts from sources that are certified humane in it’s purest form. Manuka honey is my go-to as it has been shown to have some very beneficial health benefits to those who suffer from gastrointestinal disease such as myself. As stated above, if you would like a fully vegan recipe, you may substitute agave syrup for honey. While I only use honey in a few of the recipes on my blog, I did deliberate the matter thoughtfully and decided that while I also love the vegan diet for ethical reasons, my main concern is health. I will always offer agave syrup as another sweetener if and when honey is used in the recipes on this blog, which is rarely.
This toast recipe is super simple to make, but it’s the fool-all-your-friends-into-thinking-you-spent-hours-in-the-kitchen kinda recipe. And speaking of friends, if you feel like sharing, you could serve this to guests at brunch or serve it as an hors d’oeuvres for your next shower, party, get-together. Simply blend the ricotta ingredients, roast the strawberries for 20 minutes, toast your toast, slather, top, garnish, drizzle. It almost looks too dang pretty to eat, but my family certainly didn’t have any issues scarfing it down, haha.
I totally get if you’re team avocado toast, but I urge you to try this Roasted Strawberry Ricotta Toast… and if you do, don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles. Would love to hear your thoughts! Sending you lots of well wishes and hugs!
Roasted Strawberry Ricotta Toast
Vegan ricotta cheese spread over your favorite gluten-free toast topped with roasted strawberries, fresh basil leaves, and honey! The best combination of savory and sweet for an easy, perfect breakfast!
Ingredients
Toast
- Gluten-free bread, toasted
- Vegan Ricotta Cheese (below)
- Roasted strawberries (below)
- fresh basil leaves
- honey, agave, maple syrup
Vegan Ricotta Cheese
- 2.5 cups blanched almonds
- 2.5 tablespoons nutritional yeast
- 1 can coconut milk (solid part only)
- 1/2 teaspoon salt
- 1 lemon, juiced
- 1/2 tablespoon apple cider vinegar
Roasted Strawberries
- 32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths)
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla bean paste/extract
- pinch salt
Instructions
Vegan Ricotta Cheese
- First make your vegan ricotta cheese. It's recommended that you make it the day before, but not mandatory. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
- Drain and rinse the almonds then add to a high-speed blender/food processor.
- Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
- Blend on high until it's very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
- You can enjoy the ricotta now, but I recommend you follow the next steps and let it set up overnight.
- Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.
- Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
- Keep stored in the refrigerator for about 2 weeks.
Roasted Strawberries
- Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes.
Toast
- Toast your favorite bread.
- Spread vegan ricotta cheese over top.
- Add roasted straweberries.
- Garnish with fresh basil leaves.
- Drizzle with honey, agave, or maple syrup.
Notes
**NOTE: honey isn't a vegan food, but I choose to consume it occasionally in small amounts from sources that are certified humane in it's purest form. Manuka honey is my go-to as it has been shown to have some very beneficial health benefits to those who suffer from gastrointestinal disease such as myself. As stated above, if you would like a fully vegan recipe, you may substitute agave syrup for honey. While I only use honey in a few of the recipes on my blog, I did deliberate the matter thoughtfully and decided that while I also love the vegan diet for ethical reasons, my main concern is health. I will always offer agave syrup as another sweetener if and when honey is used in the recipes on this blog, which is rarely.
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As you describe this site as containing only Gluten-Free, Vegan and Plant-Based recipes, you might want to consider using a bee-free honey if you are going to include honey (which is not Vegan) in your recipes. It would be less confusing to new Vegans.
I understand your concern and thank you for your feedback. I don’t say that it’s an ONLY site, but primarily those recipes. After much deliberation on the matter I decided to include honey on this blog (in only 2/3 recipes) because when consumed in the purest form, humanely resourced, it has extreme benefits for someone like me who had gastrointestinal disease (which is the reason I started my blog to begin with actually). In recipes where I do use honey, I do specify that if you’re fully vegan you may substitute with agave or maple syrup. While I believe in the ethical reasons for consuming a vegan diet and know that honey isn’t vegan, I do talk about that in my posts so that the newly vegan will know.