Ricotta Honey Toast
Creamy whipped ricotta on golden toasted sourdough, drizzled with raw honey and topped with fresh berries and crushed nuts. This 5-minute Ricotta Honey Toast is perfect for breakfast, brunch, or elegant appetizers.
Equipment
- Food processor
- Toaster or skillet
- Mixing bowl
- Spatula
Ingredients
- 4 slices thick-cut sourdough bread or artisan loaf
- 1 cup whole milk ricotta cheese about 8 oz, cold
- 3 tablespoons raw honey plus extra for drizzling
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil for brushing
- 1/2 cup fresh berries blueberries, raspberries, or sliced strawberries
- 1/4 cup crushed walnuts or pistachios
- 1 pinch flaky sea salt for finishing
- 1 tablespoon fresh thyme leaves or mint for garnish, optional
Instructions
- In a food processor, combine ricotta cheese, 2 tablespoons honey, lemon juice, and fine sea salt. Blend on high for 45 seconds until smooth and airy. Scrape down sides and blend another 30 seconds until light and creamy.
- Brush both sides of sourdough bread slices lightly with olive oil. Toast in a toaster, toaster oven, or skillet over medium heat until golden brown and crisp, about 2-3 minutes per side.
- Spread or pipe the whipped ricotta generously onto each warm toast slice, using about 1/4 cup per slice.
- Top with fresh berries, then drizzle with remaining 1 tablespoon honey. Sprinkle crushed walnuts over the top.
- Finish with a pinch of flaky sea salt and fresh thyme or mint if desired. Serve immediately while bread is still warm.
Notes
- Use cold ricotta for best whipping results
- Drain watery ricotta in a strainer for 15 minutes before whipping
- Warm honey slightly for easier drizzling
- Toast bread darker than usual to prevent sogginess
- Whipped ricotta can be made 2 days ahead and refrigerated