Prep time 30 minutes
Cook time 10 minutes
To make the raspberry sauce: Add the raspberries, sugar, 1/3 cup water and lemon juice to a saucepan. Cook over medium until the mixture comes to a boil, stirring occasionally.
In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Stir the mixture into the boiling raspberry sauce. Remove the pan from the heat and stir in the vanilla and salt. Let cool in an airtight container in the refrigerator.
To make the whipped ricotta: While the raspberry sauce is cooling, combine the ricotta, vanilla and salt in a large bowl. Whip until increased in volume.
Spread whipped ricotta on toast and top with raspberry sauce.