Nothing says summer on the North Fork quite like the start of strawberry season. As farmstands across the East End begin filling with freshly picked berries, locals and visitors alike eagerly wait for one of the sweetest signs that warm weather has officially arrived.

From roadside farmstands to family U-pick fields, North Fork strawberries are a seasonal tradition. Their bright flavor, natural sweetness, and short growing season make them one of the most anticipated local crops every year. And right alongside strawberry season comes another North Fork favorite: the release of crisp, refreshing Rosé wines.

Honestly, strawberries and Rosé might be one of summer’s most perfect pairings.

While fresh strawberries barely need any help to shine, this Strawberry Ricotta Toast recipe is one of our favorite ways to elevate them into an easy brunch, light lunch, or summer appetizer. Sweet roasted strawberries, creamy whipped ricotta, fresh thyme, and toasted bread pair beautifully with a chilled glass of Rosé—especially on a warm North Fork afternoon.

If you’re looking for a simple seasonal recipe that feels both effortless and impressive, this one checks every box.

Strawberry Ricotta Toast

Ingredients

• 1 lb strawberries
• 2 tbsps honey
• 1/2 lemon
• 4 sprigs fresh thyme
• 1 baguette rustic bread
• 1 tbsp olive oil
• 3/4 cup whole milk ricotta cheese
• sea salt

Directions

1. Preheat oven to 400 degrees F.
2. Wash and core strawberries, removing the tops.
3. Add strawberries to a medium baking dish. Drizzle with honey. Squeeze lemon juice and add thyme on top. Place into the oven and bake for 20 minutes, stirring halfway through baking time. Set aside to cool.
4. Meanwhile, slice bread into two 1-inch thick slices and drizzle with olive oil. Place into the oven to toast for 1 minute.
5. Place ricotta in a food processor and pulse for 30 seconds to a minute until light and fluffy.
6. Evenly distribute the whipped ricotta between the two bread slices, covering one side of the bread.
7. Spoon roasted strawberries evenly over the ricotta layer. Sprinkle with thyme and sea salt. Serve immediately with a bottle of Rosé and enjoy!