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Strawberry Ricotta Toast

Spring is here, and springtime always makes me think of strawberries. I’ve been eating this Strawberry Ricotta Toast for years now – it first appeared in my cookbook, What a Good Eater!

You’re going to love this one, I promise. It’s super simple.

I’ve made some adjustments over the years: I now use gluten-free bread, and I also swapped the ricotta cheese for cottage cheese. My son and I are both sensitive to lactose, so the cottage cheese is a better choice for us – and surprisingly, so delicious!

Why You’ll Love this Recipe

As I said, this is the perfect way to ring in spring! Fresh strawberries are everywhere right now, but even if you’re reading this during the off-season and can find some fresh strawberries, you won’t be disappointed.

The combo of the strawberries, honey, and creamy cheese make this both sweet and savory.

Strawberries are also high in both collagen and vitamin C, so you can enjoy some of the health benefits of this treat as well. And it’s versatile: it makes for a great breakfast, dessert, of afternoon snack!


Are you ready for the simplicity of this recipe? You’ll need:

  • strawberries (like 3, sliced)
  • ricotta or cottage cheese
  • a slice of toast
  • drizzle of honey

That’s it! I told you that you’d love it 😉

How to Make Strawberry Ricotta Toast

I show you this in one of my Youtube videos, if you’d like to see me make this by watching the video. You can view it below (jump to the 14-minute mark, unless you’d like to watch the full episode):

If you like those types of videos, don’t forget to subscribe to my channel so you don’t miss anything!

Or, you can follow these simple steps:

Step 1: toast a piece of bread. I use gluten-free, but again, use what you prefer.

Step 2: spread a layer of ricotta or cottage cheese (again, your preference here).

Step 3: roughly chop up some strawberries, and arrange them on top in a single layer.

Step 4: Drizzle some honey on top of the toast.

That’s it! Enjoy this sweet, savory, crunchy and seasonal treat. You won’t be disappointed!


If you like fresh spring recipes, definitely try my Black and Blue Berry Coffee Cake (gluten-free) and my Zucchini Cocoa Berry Smoothie. And, if you made this recipe, please leave me a comment and let me know how you liked it. I always like to hear from readers their experience. And please rate it, too!


Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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