Strawberry & Whipped Ricotta Crostini

There’s something magical about the combination of creamy ricotta, juicy strawberries, and crisp toasted bread. These Strawberry & Whipped Ricotta Crostini are topped with a mix of fresh and jammy roasted strawberries, kissed with honey and thyme, and finished with a touch of sea salt. It’s the kind of recipe that feels fancy — but takes less than 20 minutes to make.

Perfect for brunch, Mother’s Day, summer parties, or date nights at home, this recipe is a balance of sweet, savory, and herbal all in one elegant bite.

Why You’ll Love This Recipe:

• Elegant but easy to make

• Sweet + savory combo

• Uses seasonal strawberries at their peak

• Naturally vegetarian

• Great for breakfast, brunch, or appetizer boards

Final Thoughts:

This Strawberry & Ricotta Crostini is your new go-to appetizer for spring and summer. The creamy whipped ricotta paired with honey-glazed berries and herby thyme creates a flavorful contrast that's light, seasonal, and unforgettable.

It's a dish that proves that simple ingredients — when paired thoughtfully — can shine in every bite.

Yield: 6 servings

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Strawberry & Whipped Ricotta Crostini

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

There’s something magical about the combination of creamy ricotta, juicy strawberries, and crisp toasted bread. These Strawberry & Whipped Ricotta Crostini are topped with a mix of fresh and jammy roasted strawberries, kissed with honey and thyme, and finished with a touch of sea salt. It’s the kind of recipe that feels fancy — but takes less than 20 minutes to make.

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Ingredients

For the Crostini

• 1 baguette or rustic loaf, sliced ½-inch thick
• 2 tbsp olive oil
• Pinch of sea salt

For the Whipped Ricotta

• 1 cup whole milk ricotta
• 1–2 tbsp heavy cream or olive oil
• ½ tsp lemon zest
• Salt & pepper to taste

For the Strawberry Topping

• 1 cup fresh strawberries, hulled and sliced
• 2–3 tbsp strawberry jam or preserves
• 1 tsp honey (optional)
• 1 tsp fresh thyme leaves (plus extra for garnish)
• Flaky salt, to finish

Instructions

1. Preheat oven to 375°F (190°C).
2. Brush bread slices lightly with olive oil and a sprinkle of salt. Toast for 8–10 minutes, flipping halfway, until golden and crisp. Let cool.
3. In a food processor or mixing bowl, whip ricotta with cream or olive oil, lemon zest, and a pinch of salt and pepper until light and smooth (about 1–2 minutes). Chill until ready to use.
4. In a small saucepan over low heat, combine sliced strawberries, jam, honey, and thyme. Warm just until juicy and syrupy (about 3–5 minutes). Remove from heat and let cool slightly.
5. Spread each crostini with a generous layer of whipped ricotta. Spoon the strawberry mixture on top. Sprinkle with flaky sea salt and extra thyme leaves for garnish.
6. Serve immediately while the bread is crisp and the topping is glossy. Optionally drizzle with balsamic glaze for a tangy finish.

Notes

Add to a summer appetizer board with olives, nuts, and cheeses

Serve as part of a brunch spread with mimosas or iced lattes

Pair with a rosé or prosecco for elegant entertaining

Nutrition Facts

Calories

525

Sugar

31 g

Protein

8 g

Fat

34 g

Carbs

49 g

Sat. Fat

16 g

Cholesterol

8 mg

Fiber

3 g

Net carbs

46 g

Sodium

370 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.