Grape & Ricotta Toast

Inspired by Italian mornings when fresh ricotta meets ripe fruit, this toast spreads honey-lemon ricotta on crisp sourdough. Juicy grapes, torn basil and mint, olive oil, and nuts make a bright no-cook brunch bite.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 42g carbs
• 14g fat
• 3g fiber

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Ingredients

• 8 slices thick-sliced sourdough or country bread
• 1 1/2 cups whole-milk ricotta
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1/4 tsp kosher salt
• 2 cups red and green seedless grapes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup toasted pine nuts or chopped pistachios

Instructions

1. 1Toast the bread slices until deeply golden and crisp on both sides, either in a toaster or under a broiler set to high for 1 to 2 minutes per side.
2. 2In a bowl, stir the ricotta with honey, lemon zest, and kosher salt until creamy and lightly sweetened.
3. 3Spread a generous layer of the seasoned ricotta over each warm toast, reaching all the way to the edges.
4. 4Pile the halved grapes evenly over the ricotta so every bite gets juicy fruit.
5. 5Scatter the torn basil and mint across the toasts for bright herbal lift.
6. 6Drizzle each toast with olive oil in a thin stream.
7. 7Finish with flaky sea salt, a few cracks of black pepper, and a sprinkle of toasted nuts.
8. 8Arrange the toasts on a large platter so guests can grab them family-style.
9. 9Serve at once while the bread is still warm and the ricotta is cool and creamy—perfect for a potluck brunch board.
10. 10If prepping ahead, keep ricotta and grapes separate and assemble just before serving so the toast stays crisp.