Ricotta Basil Breakfast Bowls

Serves 2 · 15 min prep · 5 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 28g carbs
• 31g fat
• 4g fiber

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Ingredients

• 1 cup whole-milk ricotta cheese
• 1 1/2 cups cherry tomatoes
• 1/2 cup fresh basil leaves
• 1/2 English cucumber
• 2 tbsp extra-virgin olive oil
• 2 tsp honey
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 3 tbsp toasted pine nuts
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 slices crusty bread or warm pita
• 1/4 tsp flaky sea salt

Instructions

1. 1Halve the cherry tomatoes and place them in a mixing bowl. Dice the cucumber into small cubes the same size as the tomato halves so every spoonful has crunch and juiciness.
2. 2Tear or thinly slice most of the basil leaves. Add them to the tomatoes and cucumber along with the lemon juice, half the olive oil, kosher salt, and black pepper. Toss gently and let the salad sit 5 minutes so the flavors mingle and the tomatoes release a light dressing.
3. 3In a separate bowl, stir the ricotta with the lemon zest, honey, remaining kosher salt, and a few grinds of black pepper until creamy and lightly sweet-savory. Taste and adjust salt if needed; the ricotta should taste bright, not bland.
4. 4Warm the bread or pita in a toaster or 350°F oven for 3 to 5 minutes until the edges are crisp and the interior is soft. Tear or slice into pieces for scooping.
5. 5Divide the seasoned ricotta between two shallow bowls, spreading it into a wide swoosh or nest with the back of a spoon so there are ridges to catch olive oil and tomato juices.
6. 6Spoon the tomato-cucumber-basil salad over and the ricotta, letting juices pool slightly. Leave some white ricotta visible for contrast.
7. 7Scatter toasted pine nuts over each bowl for buttery crunch. Drizzle with the remaining olive oil and finish with flaky sea salt and the last whole basil leaves.
8. 8Serve at once with the warm bread on the side for dipping and scooping. The cool creamy ricotta against juicy tomatoes and fragrant basil makes a fresh, no-fuss summer breakfast that feels café-worthy.