Ricotta Basil Breakfast Bowls

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 2 cups whole-milk ricotta
• 3 medium ripe tomatoes
• 1/2 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp honey
• 1 tsp lemon zest
• 1/4 cup toasted pine nuts
• 4 crusty bread slices
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze
• 1 garlic clove

Instructions

1. 1Stir the ricotta in a bowl with the lemon zest, a drizzle of olive oil, salt, and several grinds of black pepper until smooth and lightly seasoned.
2. 2Slice the tomatoes into thick rounds or wedges. Season them lightly with flaky salt so their juices bloom.
3. 3Toast or grill the bread until golden. Rub each warm slice lightly with the cut side of a garlic clove for fragrance, then tear or leave whole for dipping.
4. 4Spoon a generous mound of seasoned ricotta into each shallow bowl, sweeping it with the back of the spoon to create a well.
5. 5Arrange the salted tomato slices over and the ricotta. Tear basil leaves over everything so the oils perfume the bowl.
6. 6Scatter toasted pine nuts across the top for crunch. Drizzle each bowl with olive oil and a thin ribbon of honey.
7. 7Finish with a zigzag of balsamic glaze and a final pinch of flaky salt and black pepper.
8. 8Tuck a piece of garlicky toast alongside or break it over the bowl. Serve immediately so the ricotta stays cool and the tomatoes juicy.
9. 9Encourage diners to scoop ricotta, tomato, basil, and crunchy bits together in each bite for the full Caprese-breakfast effect.