Strawberry Toast Recipe

prepare and toast bread

Brush both sides of the sourdough slices lightly with extra-virgin olive oil (and butter if using). Toast on a hot skillet or in a toaster until golden brown and crisp, about 2–3 minutes per side on a skillet or 4–5 minutes in a toaster/oven. Keep warm.

make lemon ricotta-goat cheese spread

In a medium bowl, combine whole-milk ricotta and goat cheese. Add lemon zest, lemon juice, honey, fine sea salt and black pepper. Whisk or stir vigorously until smooth and homogenous. Taste and adjust seasoning — it should be bright, slightly tangy, and creamy.

prepare strawberries

Hull and quarter the strawberries; place in a bowl and toss with 1 tablespoon granulated sugar. Let macerate at room temperature for 10 minutes to release juices, then lightly drain off excess liquid.

toast pistachios

Heat a small dry skillet over medium heat. Add pistachios and toast, stirring, until fragrant and slightly darker, about 2–3 minutes. Remove to a cutting board, let cool slightly, then roughly chop.

prep basil

Stack the basil leaves, roll tightly, and thinly slice or tear into ribbons.

assemble toasts

Spread about 3 tablespoons of the ricotta-goat cheese mixture evenly on each toasted sourdough slice.

top with strawberries and pistachios

Arrange the macerated strawberry quarters over the cheese layer, distributing juices lightly. Scatter the chopped toasted pistachios and basil ribbons over the strawberries. Sprinkle a pinch of flaky sea salt on each toast.

garnish and serve

Drizzle approximately 1/2 tablespoon balsamic reduction over each toast (adjust to taste). Serve immediately with lemon wedges on the side for squeezing if desired. Leftover spread can be refrigerated up to 2 days; assemble just before serving to keep toast crisp.