Strawberry Almond Ricotta Toast
Strawberry Almond Ricotta Toast- crisp toast topped with creamy almond ricotta, fresh strawberries and dark chocolate. Perfect for brunch, snacks or dessert! (dairy-free)
If you could only eat one course every day for the rest of your life which one would it be?
Without a doubt mine would be brunch. Mostly because of mimosas, duh. I mean, it’s the only time that it’s socially acceptable to drink champagne before noon. 😜🍾
I’m just kidding, it’s really because I’m not a morning person but I love all things breakfast. Whenever we go out I have such a hard time picking what I want that I end-up ordering multiple things just so I can have a bite of each. Then I make Brandon eat the rest, hehe. 🙊
When I think of springtime brunching, strawberries are the first thing to come to mind. Going all winter without them feels like torture and when they finally come back in spring, they’re plump and perfectly sweet. 🍓
I got the idea to use them for this ricotta toast after seeing something similar on an episode of Giada in Italy. I obsessively watched every episode of that series and I’m not ashamed to admit it. #fangirl
Giada tells the story of how her grandfather used to make her toast that was lightly brushed with olive oil, grilled, and then topped with ricotta cheese, cinnamon and shaved chocolate. Sounds amazing, right?
As soon as I saw that episode I knew I had to try it. But since I rarely buy cow’s cheese any more, I decided to make a dairy-free ricotta from soaked blanched almonds blended with Unsweetened Vanilla Almond Breeze Almondmilk, a touch of lemon juice, and raw honey (or maple syrup/agave for a vegan version).
The creamy texture of the ricotta pairs perfectly with the sweet strawberries and dark chocolate. I would consider it a lighter version of Giada’s recipe that’s more suited for springtime brunching, or breakfast in general.
Because there’s nothing wrong with a little dark chocolate for breakfast, amiright?
Strawberry Almond Ricotta Toast
Yield: 2 cups ricotta
Prep Time: 15
Cook Time: 5
Total Time: 20
- 2 cups blanched almonds, soaked*
- 1 cup almond milk
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 2 teaspoons liquid sweetener (such as raw honey, maple syrup or agave)
- pinch of salt
- 1 pint fresh strawberries, hulled and sliced
- 1 loaf of fresh artisan bread
- olive oil for brushing
- 1 ounce chopped dark chocolate
Drain and rinse the almonds then add them to a blender or a food processor along with the almond milk, lemon juice vanilla extract, liquid sweetener and pinch of salt. Blend on high until smooth, scraping down the sides as you go. Add more almond milk one tablespoon at a time, if needed. Spoon the ricotta into a bowl and refrigerate until ready to use.
Warm a grill pan over medium-low heat then slice the bread. Brush both sides of each piece lightly with olive oil then place it facing down in the pan. Cook each side for a few minutes, until toasted with golden grill marks. Top each slice with almond ricotta and sliced strawberries. Drizzle a touch more sweetened on top (optional) and sprinkle with chopped chocolate. Serve immediately and enjoy!
*Soak almonds in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. If you’re in a hurry you can soak them in extra hot water for 30 minutes.
Makes roughly 2 cups almond ricotta. Store leftovers in an airtight container for up to one week.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This recipe was created in partnership with Blue Diamond Almond Breeze Almondmilk. Almond Breeze Almondmilk is a product I have used and loved for a long time. All opinions are my own. Thank you for supporting the brands that help me bring you quality content!
Nut cheese! <- sorry.
I love that you made ricotta using blanched almonds and these toasts look goooooorgeous! That Giada certainly has great ideas, but I love your addition of vegan cheese + ripe strawbs. I could brunch on these any ol day! ;)
Ahaha! That is SO gross but also really funny. :)
This toast is gorgeous! Love the ricotta and almond combo with strawberries, chocolate, and olive oil- so much deliciousness is happening here :)
Thanks Medha! :)
This looks so delish!!! Sadly, with 3 boys a leisurely brunch just is not in the cards….. ;-) But I could definitely see this happening after bedtime as a just-for-me dessert!
Aw, your boys need to treat you to a special brunch for Mother’s Day! You need a nice big mimosa. ;)
But I agree, this would still make a great dessert! :)
Gah I so need to try this ricotta! And the toast too obviously! haha I’m on a 60 day no dairy thing (to be sure it’s what’s causing some issues – sad face) and I am all about creative ways to get my fix!!
60 days without dairy is rough but it least it will inspire you to think outside of the bubble. There are so many great things you can do to replace it. I hope you figure out what’s causing you issues!
Dairy free ricotta is GENIUS and I think I’d also choose brunch, mostly because that technically includes breakfast AND lunch foods :D 2-for-1 kinda deal.
I was so excited to see that this was dairy-free ricotta!! You’re a genius, Sarah. :) Breakfast is my favorite, so I try to get up early enough to really enjoy it, but I’ll admit that some days I have to shove it down my throat in a rush.
I would say I’m a genius but the ricotta is delicious. :)
And that usually how I eat breakfast too. It’s a goal of mine to actually sit down and eat breakfast one a regular basis, haha!
I totally second brunch as the best meal option! I could eat breakfast/brunch foods all day long. This totally looks like something I would eat. Love strawberry season!
I had a feeling that’s what you would say! I’ve seen quite a few mimosas on your blog, hehe. ;)
Whaaat! This almond ricotta is genius! I can’t wait to try this.
Thanks Chelsea! I think you would love it! :)
Wow, this sounds amazing!! I LOVE ricotta and I’ve been on a toast kick lately!
I feel like I’ve been on a toast kick for the past ten years, lol! ;)
You just made dairy free ricotta — you’re a genius! I’m a fan of Giada and have been for ages, and brunch is one of my favorite things…EVER. These are so pretty and would make me very happy to snack or brunch on!
Isn’t Giada the best? Thanks Marcie! :)
I’m so impressed that you made your own version of ricotta! The contrasting red and white in your images is just gorgeous and I couldn’t agree with you more, strawberries & spring are a strong and delicious association. When I first saw that top photo I thought it was drizzled balsamic (just for a sec) but wasn’t disappointed to discover it was chocolate :D
Oh yes, dark chocolate is a must! Thanks Kelly! :)
THIS IS ALL I EVER WANT AND MORE. SO much more.
Almond Milk Ricotta = Genius. Total brunch #goals!! ;)
Wow! I have to make this for my Mom who had to go off dairy. Quick question, how long do you soar the blanched almond pieces before processing?
Sorry, I completely forgot to mention that! They should soak for at least 6 hours, or up to overnight. I hope your mom loves it! :)