073 / 75 · Small Meals and Simple Snacks
Ricotta Strawberry Toasted Crumpets
2 generous snack servings, each 2 crumpets with half the ricotta and strawberries · Active 20 min · Total 30 min
Print recipe · PDFToasted crumpets have little pockets that hold a soft topping, but they are most enjoyable before that topping has time to soak through. Ricotta and fresh strawberries make a simple version without a butter layer or added syrup. The fruit is sliced and only lightly sweetened, leaving enough structure to lift with a fork. Each serving is two ordinary small crumpets, not one giant café-sized round.
Check what a crumpet weighs
Packaged crumpets vary in size and composition. For a traceable example, the estimate uses four 55 g plain original crumpets and the cited Warburtons manufacturer panel, combined with USDA records for the remaining foods. Another brand is welcome in the kitchen, but weigh it and use its own panel when you need a closer estimate. The brand identifies a calculation basis rather than a requirement to shop at a particular store. This recipe has no extra butter spread under the ricotta.
Release free liquid, keep the soft curds
Open the ricotta and pour away any obvious separated liquid before measuring the cheese. Use 240 g of ordinary part-skim ricotta with its soft curds intact; do not press it into a dry strained cheese. If it still looks loose, let it sit briefly in a fine sieve while the crumpets toast, without squeezing. The USDA ricotta entry is a generic estimate for this lightly drained preparation, so unusually wet or heavily pressed products will differ. This modest draining helps the topping sit on the toasted surface.
Keep the fruit fresh rather than syrupy
Wash and hull strawberries before weighing and slicing. Toss them with the measured sugar just before assembly. Leaving sugared fruit for a long time draws out a pool of juice that can make the crumpets soggy. Toast according to the product instructions until lightly golden, then allow steam to escape briefly on a rack. Share the entire topping among four rounds and eat promptly. For taking away, keep the dairy and sliced fruit cold in separate containers and assemble near eating.
Ingredients
- 4 plain original crumpets, about 2 oz/55 g each (220 g total); estimate uses the cited Warburtons plain-original panel
- About 1 cup part-skim ricotta, obvious free liquid poured off before weighing (240 g)
- 1 1/3 cups strawberries, washed, hulled and sliced (200 g)
- 1 tablespoon granulated sugar (12 g)
Set out
Toaster or grill/broiler with baking sheet, Fine sieve and bowl, Knife and board, Cooling rack, Kitchen scale, Spoon
Allergens
Milk, Wheat; the calculation-basis crumpets are made in a bakery using milk, sesame, soy and egg, so check the actual pack. Check labels and substitutions.
Make it
- Wash, hull and slice strawberries, weighing 200 g prepared fruit. Pour obvious separated liquid off the ricotta and weigh 240 g soft cheese. If still very loose, leave briefly in a fine sieve without pressing it dry while toasting.
- Toast the four crumpets according to their packet, usually for two short toaster cycles or about 4–8 minutes total, until lightly golden. Watch closely if using a grill/broiler and do not leave it unattended. Rest briefly on a rack to release steam.
- Toss strawberry slices with all the sugar just before assembly. Share the ricotta equally among 4 crumpets, then divide the strawberries and their small amount of juice over the top. Serve 2 crumpets per person immediately.
A useful kitchen skill
Match a purchased bread’s real size to its nutrition panel and keep lightly drained cheese and juicy fruit off toast until serving.
A useful detail
The 30-minute total allows fruit preparation, light ricotta draining and toasting four crumpets in a household toaster. Ingredient quantities include all topping and no butter. A giant crumpet is not interchangeable with one 55 g round in the estimate.
Another way
- Use 200 g prepared sliced peaches instead of strawberries and revise the estimate; drain obvious free juice before assembly.
- Use 240 g stirred 2% cottage cheese instead of ricotta, spooning off obvious separated liquid without pressing the curds dry; the estimate differs.
Keep it well
Keep ricotta and prepared fruit separately refrigerated at 40°F/4°C or below. Use within 1 day of slicing, or sooner if the cheese label has an earlier limit. Assemble only for immediate eating. Keep perishables cold during transport and discard after more than 2 hours unrefrigerated, or 1 hour above 90°F/32°C. Follow the crumpet package storage instructions before toasting.