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5-Minute Whipped Ricotta Toast with Fresh Fruit and Savory Topping Ideas Recipe

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This 5-Minute Whipped Ricotta Toast recipe features a creamy, fluffy ricotta base paired with a variety of delicious topping ideas including fresh strawberries, sautéed tomatoes, roasted broccolini, savory mushrooms, bright peas and mint, and a sweet honey-pistachio finish. Perfect as a quick breakfast, snack, or light meal, each topping offers a unique flavor profile with easy preparation steps.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Breakfast, Snack, Light Meal
  • Method: Stovetop, Roasting, Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

Whipped Ricotta Base

  • 15 ounces whole milk ricotta cheese
  • Pinch salt
  • Bread slices (preferably sourdough)
  • Flaky sea salt and freshly ground black pepper (for most toppings)

Strawberry Topping

  • 8 ounces strawberries (fresh or frozen)
  • 1 ½ Tablespoons white balsamic vinegar
  • 1 Tablespoon granulated sugar
  • Fresh thyme (for garnish)

Tomato Topping

  • 1 pint cherry or grape tomatoes
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • Red pepper flakes (to taste)
  • Fresh basil leaves (for garnish)
  • Pinch salt

Broccolini & Chili Oil Topping

  • 1 bunch broccolini (about 6 ounces)
  • 1 Tablespoon olive oil
  • Chili oil (to drizzle)
  • Pinch salt

Mushroom Topping

  • 8 ounces baby bella or portobello mushrooms (sliced)
  • 2 Tablespoons butter
  • 1-2 cloves garlic (minced)
  • 1 Tablespoon shallot (finely chopped)
  • 2-3 fresh thyme sprigs

Peas & Mint Topping

  • 1 cup frozen peas (thawed)
  • ½ lemon (juiced and zested)
  • ½ Tablespoon fresh mint (more for serving)
  • Drizzle high-quality olive oil
  • Pinch salt and pepper

Honey & Pistachio Topping

  • Drizzle honey (to taste)
  • ¼ cup pistachios (shelled and roughly chopped)
  • Blueberries or other berries (as desired)

Instructions

  1. Whip the Ricotta: Place cold ricotta cheese and a pinch of salt in the bowl of a food processor or a tall bowl if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until the ricotta becomes light and fluffy.
  2. Toast the Bread: Toast bread slices using a toaster to your preferred level. Alternatively, preheat the oven to 350°F, place the bread slices on a baking sheet in a single layer, and bake for 10 minutes, flipping halfway through until golden brown. You can also broil the bread under high broiler heat for about 2 minutes per side, watching carefully to avoid burning.
  3. Spread Ricotta: Spread about ¼ cup of the whipped ricotta evenly on each warm slice of toast.
  4. Prepare Strawberry Topping: If using frozen strawberries, thaw in the microwave on defrost for 2 minutes. Hull and halve fresh strawberries if large. Toss the strawberries with white balsamic vinegar, granulated sugar, and a pinch of salt and pepper. Let rest 10-15 minutes to meld flavors. Top the ricotta toast and garnish with fresh thyme, flaky sea salt, and freshly ground black pepper.
  5. Prepare Tomato Topping: Heat a large skillet over medium-high heat. Add butter and olive oil, then add whole cherry or grape tomatoes with a pinch of salt and red pepper flakes. As tomatoes soften, gently press with the back of a spoon to release juices. Simmer for about 10 minutes until softened and liquid thickens slightly. Spoon over ricotta toast and garnish with fresh basil, flaky sea salt, and freshly ground black pepper.
  6. Prepare Broccolini Topping: Toss broccolini with olive oil and a pinch of salt. Roast in a preheated oven at 425°F for 12-15 minutes or air fry at 375°F for 7-9 minutes, tossing halfway through. Place broccolini atop ricotta toast, drizzle with chili oil, and season with flaky sea salt and freshly ground black pepper.
  7. Prepare Mushroom Topping: Heat a large skillet over medium-high heat. Add sliced mushrooms to the dry pan and cook for 5-8 minutes until they release their liquid. Add butter, minced garlic, finely chopped shallot, and fresh thyme sprigs. Stir and sauté until shallot is soft and fragrant. Remove thyme sprigs. Spoon mushroom mixture over ricotta toast and garnish with fresh thyme leaves.
  8. Prepare Peas & Mint Topping: Thaw frozen peas under warm water or microwave. Drain if necessary. Toss peas with lemon juice and zest, fresh mint, olive oil (optional), salt, and pepper. Top ricotta toast and garnish with extra mint, flaky sea salt, and freshly ground black pepper.
  9. Prepare Honey & Pistachio Topping: Simply drizzle honey over the ricotta toast and sprinkle with chopped pistachios. Add fresh blueberries or pear slices or other berries as desired for a fresh and sweet finish.
  10. Storage: Store any leftover whipped ricotta or toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat tomato and mushroom toppings in the microwave before assembling again for best flavor and texture.

Notes

  • Use whole milk ricotta for the creamiest texture.
  • Bread choice influences texture: sourdough is preferred for its flavor and sturdiness.
  • Adjust seasoning (salt, pepper, chili flakes) to taste for each topping.
  • Frozen strawberries should be thawed before use to avoid excess moisture on toast.
  • Watch broccolini carefully when air frying or roasting to prevent burning.
  • Fresh herbs like thyme, basil, and mint add fresh, aromatic notes and a pop of color.
  • Leftover toppings can be repurposed in salads or pasta dishes.
  • This recipe is versatile and toppings can be mixed or matched based on seasonal availability and preference.
  • For a vegan variation, substitute ricotta with a plant-based ricotta alternative.

Find it online: https://cheftinaskitchen.com/5-minute-whipped-ricotta-toast-with-fresh-fruit-and-savory-topping-ideas-recipe/