Ricotta Basil Breakfast Bowls

Serves 4 · 15 min prep

Estimate for one serving

• 395 cal
• 16g protein
• 18g carbs
• 30g fat
• 3g fiber

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Ingredients

• 2 cups whole-milk ricotta
• 3 medium ripe tomatoes
• 1 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp honey
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup toasted walnuts
• 2 tsp everything bagel seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 optional for serving crusty bread slices

Instructions

1. 1Dice the tomatoes into bite-size pieces and place them in a bowl. Tear most of the basil leaves into the tomatoes, drizzle with a little olive oil, and season with salt and pepper. Toss gently and let sit 5 minutes so the juices mingle.
2. 2In a medium bowl, stir the ricotta with the lemon zest, lemon juice, remaining salt, and a grind of black pepper until smooth and lightly whipped. Taste and adjust seasoning so it tastes bright and savory.
3. 3Warm four shallow bowls briefly with hot water and dry them, or simply set out room-temperature bowls for assembly.
4. 4Spoon a generous mound of seasoned ricotta into the center of each bowl and use the back of the spoon to create a wide well.
5. 5Pile the marinated tomatoes and basil into and the ricotta wells so some juices run into the cheese.
6. 6Roughly chop the toasted walnuts and scatter them over each bowl. Drizzle honey in thin ribbons across the ricotta and tomatoes.
7. 7Finish each bowl with a generous drizzle of the remaining olive oil, a sprinkle of everything bagel seasoning, and the leftover whole basil leaves.
8. 8Serve immediately with toasted crusty bread on the side for scooping if desired. Stir as you eat so the honey, tomato juices, and olive oil marble through the ricotta.