Strawberry Toast Recipe

Prepare bread

Preheat a skillet over medium heat or preheat the broiler. Brush both sides of each bread slice lightly with olive oil (and butter if using).

Toast the slices in the skillet 2–3 minutes per side until golden and crisp, or place under a hot broiler 1–2 minutes per side, watching carefully to avoid burning. Remove and let cool slightly on a rack.

Make flavored ricotta

In a bowl, combine the ricotta, lemon zest, lemon juice, honey, salt, and 1 tsp freshly ground black pepper. Whisk or stir until smooth and slightly whipped. Taste and adjust salt, honey, or lemon to balance sweetness and acidity.

If the ricotta seems very wet, drain in a fine sieve for 15 minutes before mixing to achieve a spreadable texture.

Prepare strawberries

Hull and quarter the strawberries (or slice to about 1/4 inch thickness for larger berries). Place in a bowl and sprinkle with 1 tsp sugar. Toss gently and let sit 5–10 minutes to macerate and release juices.

If using a thicker homemade balsamic glaze, whisk it into the strawberry juices lightly to coat. Reserve about 1/2 tablespoon of glaze for final drizzle.

Assemble toasts

Spread about 1/4 cup of the ricotta mixture evenly over each toasted slice (adjust amount to preference). Spoon an even layer of the macerated strawberries over the ricotta, allowing some of the juices to mingle with the cheese.

Chop the pistachios roughly and sprinkle about 3/4 tablespoon over each toast (total ~3 tbs across four slices). Tear or chiffonade the basil leaves and scatter over the toasts.

Drizzle the reserved balsamic glaze over each toast (about 1/2 tbs per slice), then finish with a light pinch of flaky sea salt and a grind of black pepper to taste.

Serve immediately so toast remains crisp. Optionally, serve with extra lemon wedges or additional honey alongside.