Description
A bright and refreshing breakfast or snack recipe featuring creamy ricotta cheese blended with lemon and honey, generously spread over toasted sourdough or whole grain bread, then topped with fresh raspberries, crunchy pistachios, lemon zest, flaky sea salt, and an optional garnish of edible dried flowers for an elegant touch.
Ingredients
Toast and Toppings
- 2 slices bread (sourdough or whole grain)
- ½ cup ricotta cheese
- 1 tsp lemon juice
- 1 tsp honey, plus extra for drizzling
- ½ cup fresh raspberries
- 2 tbsp chopped pistachios (raw, shelled and unsalted)
- 2 tsp lemon zest (from about ½ lemon)
- ½ tsp flaky sea salt
- dried edible flowers for topping (optional)
Instructions
- Toast the bread: Toast 2 slices of sourdough or whole grain bread until golden and crisp. Set aside to cool slightly.
- Prepare the ricotta mixture: In a small bowl, combine ½ cup ricotta cheese with 1 teaspoon lemon juice and 1 teaspoon honey. Stir well until smooth and creamy.
- Assemble the toast: Divide the lemon ricotta mixture evenly over the toasted bread slices. Place 8 to 10 fresh raspberries on each slice.
- Add toppings: Sprinkle 2 tablespoons chopped pistachios, 2 teaspoons lemon zest, and ½ teaspoon flaky sea salt over the raspberries. Drizzle additional honey on top to taste.
- Optional garnish: Finish with dried edible flowers for a beautiful, colorful presentation. Serve the toast immediately to enjoy the contrasting textures and vibrant flavors.
Notes
- Use fresh raspberries to maximize flavor and freshness.
- For a vegan alternative, substitute ricotta with plant-based cream cheese.
- Adjust honey quantity based on your preferred sweetness level.
- Dried edible flowers add a lovely decorative touch but are optional.
- Toast the bread just before assembling to maintain crispness.
