Description
Creamy whipped ricotta sits atop crispy sourdough bread. Sweet honey and bright lemon zest balance the rich cheese texture. You can serve this dish as a quick breakfast or a shared appetizer.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 4 slices sourdough bread
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Toast the sourdough slices until they turn golden brown and crisp.
- Place ricotta, olive oil, honey, lemon zest, salt, and pepper in a food processor.
- Pulse the mixture for 60 seconds until it looks smooth and airy.
- Spread a thick layer of the whipped cheese onto the warm toast.
- Drizzle extra honey over the top and scatter fresh thyme leaves.
- Serve the toast immediately while the bread remains warm.
Notes
- Use whole milk ricotta for the creamiest results.
- Swap sourdough for a baguette to make small appetizers.
- Store leftover whipped ricotta in an airtight container for two days.
- Top with roasted tomatoes for a savory alternative.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Whipping
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: whipped ricotta toast, ricotta cheese recipe, breakfast toast, brunch ideas, easy appetizer, honey ricotta, sourdough toast