Strawberry Ricotta Toast

Ricotta toast has become a beloved cafe staple, with creamy roots often linked to Italian breakfast tables. Thick sourdough carries lemony ricotta, honey-kissed strawberries, torn basil, and a crunch of toasted nuts.

Serves 4 · 12 min prep · 6 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 42g carbs
• 12g fat
• 5g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 1 cup whole-milk ricotta cheese
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1 tsp fresh lemon juice
• 2 cups fresh strawberries, hulled and sliced
• 8 leaves fresh basil leaves, torn
• 2 tsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp toasted pine nuts or chopped pistachios

Instructions

1. 1Preheat a toaster oven or regular oven broiler to high, or heat a grill pan over medium-high heat for toasting the bread.
2. 2Brush both sides of each sourdough slice lightly with the olive oil so the surfaces will crisp evenly.
3. 3Toast the bread 2 to 3 minutes per side until deep golden and crisp at the edges but still soft in the center; watch closely under a broiler to avoid burning.
4. 4While the toast cools slightly, stir the ricotta in a small bowl with honey, the lemon zest, and lemon juice until creamy and lightly sweetened.
5. 5Spread a generous lemon-honey ricotta evenly over each warm toast, going all the way to the crusts.
6. 6Arrange the sliced strawberries in a single overlapping layer on top of the ricotta so every bite gets fruit.
7. 7Drizzle the remaining honey in thin ribbons over the strawberries.
8. 8Scatter torn basil leaves and the toasted pine nuts or pistachios across each toast for herbal brightness and crunch.
9. 9Finish with flaky sea salt and a few cracks of black pepper to balance the sweetness.
10. 10Serve immediately while the toast is still warm and the ricotta is cool and creamy.