Warm Spiced Apple Toast

Warm spiced apple toast leans into classic American brunch comfort, where buttery sourdough meets gently caramelized fruit. Crisp apples glossed with brown sugar, cinnamon, and nutmeg crown the toast with ricotta, honey, and toasted pepitas.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 360 cal
• 11g protein
• 48g carbs
• 14g fat
• 3g fiber

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Ingredients

• 4 slices thick-cut sourdough bread
• 2 tbsp unsalted butter
• 2 large crisp apples, thinly sliced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp pinch of ground cloves
• 1 tsp fresh lemon juice
• 3/4 cup whole-milk ricotta cheese
• 2 tbsp honey
• 3 tbsp toasted pepitas (pumpkin seeds)
• 1/4 tsp flaky sea salt

Instructions

1. 1Set a large nonstick skillet or griddle over medium heat and melt half the butter until it foams gently.
2. 2Lay the sourdough slices in the pan and toast 2 to 3 minutes per side until both faces are deep golden and crisp at the edges.
3. 3Transfer the toasted bread to a serving platter and keep warm while you prepare the apples.
4. 4Add the remaining butter to the same skillet; once melted, tip in the thinly sliced apples and drizzle with lemon juice.
5. 5Sprinkle the brown sugar, cinnamon, nutmeg, and cloves over the apples and toss so every slice is coated.
6. 6Cook the apples 4 to 6 minutes, stirring occasionally, until they soften, release juices, and the sugar forms a light glossy glaze.
7. 7While the apples finish, stir the ricotta with half the honey in a small bowl until creamy and spreadable.
8. 8Spread a generous layer of the honeyed ricotta over each warm toast slice, reaching all the way to the crust.
9. 9Spoon the warm spiced apples and their pan juices evenly over the ricotta, letting some drip down the sides.
10. 10Finish each toast with a drizzle of the remaining honey, a scatter of toasted pepitas, and a tiny pinch of flaky sea salt.
11. 11Serve immediately on a large board so guests can grab a slice for a colorful weekend brunch spread.