Breakfast · 8 min · italian

Ricotta Lemon Toast

✓ USDA-verified nutrition data

Ingredients

• 2 slices Sourdough
• 1/2 cup Ricotta
• 1 tsp Lemon zest
• 1 tbsp Honey
• 1/2 tsp Thyme

Steps

1. Toast the sourdough slices until deeply golden and crisp — warm toast keeps the ricotta from turning soggy.
2. Spoon the ricotta into a small bowl and whip it with a fork for about a minute until it looks smooth and fluffy.
3. Stir in the lemon zest and thyme with a pinch of salt; taste it — you should notice a bright lemon lift first.
4. Spread the ricotta thickly over both toasts, edge to edge.
5. Drizzle the honey in a slow zigzag over each slice so every bite gets some sweetness.
6. Finish with one last pinch of thyme and serve right away while the toast is still warm.

Build my plan — free

← All recipes