Name: Ricotta Toast with Honey
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 thick slices sourdough, about 100 g; 100 g fresh ricotta; 2 tbsp honey; 1 lemon, zest only; 20 g shelled pistachios, chopped; 1 pinch salt

Ricotta Toast with Honey

Thick toast spread with whipped ricotta, drizzled with honey and finished with lemon zest and pistachios.

8 min total Serves 2 servings Easy

Why This Ricotta Toast with Honey Recipe Works

Ricotta, honey, lemon, toast: four things and about three minutes of cooking. Everything depends on how good each one is, so buy fresh ricotta in a tub, not the stiff kind sold in a block.

Beat the ricotta in a bowl with a pinch of salt for a full minute. It loosens from a grainy spoonful to a light, creamy spread. The pinch of salt is not optional. Without it the cheese tastes only of milk and the honey tastes of sugar.

Toast the bread until golden at the edges, then spread the ricotta thickly while the toast is still warm. The heat softens the cheese slightly without melting it.

Drizzle with the honey, grate lemon zest over the top and add chopped pistachios for crunch. Eat it open, with a knife and fork if you must, though most people will not bother. Choose a runny honey, as a set honey will not drizzle across the toast.

Making Ricotta Toast with Honey

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Beat the ricotta with the salt for 1 minute until creamy.
Toast the bread for 3 minutes until golden at the edges.
Spread the ricotta thickly over the warm toast.
Drizzle with the honey and scatter with the lemon zest and pistachios.

Tips for Making Ricotta Toast with Honey

Use fresh tub ricotta.
Salt the ricotta.
Spread it on warm toast.
Add the pistachios last so they stay crunchy.

What Goes With Ricotta Toast with Honey

Fresh figs
Strong coffee
Sliced peaches
Orange juice

Leftovers and Storage

Best eaten at once. Leftover ricotta keeps in the fridge for 2 days.