Description

This Easy Whipped Ricotta Toast recipe features crusty sourdough bread toasted to golden perfection, topped with a smooth and fluffy homemade whipped ricotta infused with lemon zest and olive oil. Drizzled with a fresh lemon-thyme honey, this delightful toast is perfect for a quick breakfast or elegant snack. The combination of tangy ricotta and sweet, aromatic honey creates a balanced and irresistible flavor.

Ingredients

Bread

10 (1/2-inch) slices crusty sourdough bread
2 tablespoons extra virgin olive oil, plus more for bread
1 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste

Whipped Ricotta

15 ounces whole milk ricotta
Finely grated zest of 1 lemon
2 tablespoons extra virgin olive oil (included in the 2 tablespoons above)
1/2 teaspoon kosher salt (remaining from total 1 1/2 teaspoons)
Freshly ground black pepper, to taste

Lemon-Thyme Honey

1/3 cup honey
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Optional

Flaky sea salt, for serving

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Instructions

Preheat and prepare the bread: Preheat your oven to 425°F (220°C). Lay the sourdough bread slices on a large baking sheet. Brush both sides of each slice lightly with olive oil. Season the tops with 1 teaspoon of kosher salt in total and a few grinds of freshly ground black pepper.
Toast the bread: Bake the bread slices in the preheated oven until the tops are golden and toasted, about 10 minutes. No need to flip the bread halfway through baking.
Make the whipped ricotta: While the bread is toasting, place the ricotta, lemon zest, the remaining 1/2 teaspoon kosher salt, olive oil, and a few grinds of black pepper into a food processor. Process for 1 minute until the mixture is very smooth and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and process again for another 30 seconds to achieve a creamy texture.
Prepare the lemon-thyme honey: In a small bowl, combine honey, fresh lemon juice, and fresh thyme leaves. Stir well to marry the flavors.
Assemble the toast: Once the bread is toasted, spread a generous amount of the whipped ricotta on each slice, even if the toast is still a bit warm. Drizzle each toast liberally with the lemon-thyme honey mixture.
Finish and serve: Optionally, sprinkle flaky sea salt over the top for added texture and flavor. Serve immediately and enjoy!

Notes

The whipped ricotta can be stored in an airtight container in the refrigerator for up to 5 days.
Leftover lemon-thyme honey can be refrigerated for up to 1 week.
Optional toppings can be added such as fresh berries, sliced figs, roasted nuts, or a drizzle of balsamic glaze for variety.
Using whole milk ricotta ensures a creamy texture; however, part-skim ricotta can be used for lower fat content.
Use fresh thyme leaves for the best flavor; dried thyme is not recommended.