Lemon Ricotta Toast with Berries

Creamy ricotta brightened with lemon has long been a Mediterranean breakfast favorite, especially on warm toast. Here, thick sourdough gets a golden skillet sear, then a honeyed berry finish with thyme and flaky salt.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 310 cal
• 12g protein
• 38g carbs
• 13g fat
• 5g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 1 cup whole-milk ricotta cheese
• 1 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 tbsp honey
• 1½ cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. 1Preheat a large cast-iron skillet or griddle over medium heat for 3 minutes until evenly hot; brush both sides of each sourdough slice lightly with the olive oil.
2. 2Toast the bread in the hot skillet 2–3 minutes per side until deep golden with crisp edges and a soft center; transfer to a wire rack so they stay crisp.
3. 3In a medium bowl, stir together the ricotta, lemon juice, 1½ tsp lemon zest, and flaky salt until smooth, creamy, and lightly tangy; taste and add a drop more lemon if needed.
4. 4Hull and slice the strawberries if using; leave blueberries and raspberries whole. Gently toss all berries with honey and the remaining lemon zest.
5. 5Spread a generous lemon ricotta evenly over each warm toast, going all the way to the edges so every bite is creamy.
6. 6Pile the honey-kissed berries high on top of the ricotta, distributing colors evenly for a bright summer look.
7. 7Drizzle the remaining honey lightly over the berries, letting it catch in the crevices.
8. 8Scatter fresh thyme leaves over each toast, then finish with a tiny grind of black pepper and a final pinch of flaky sea salt.
9. 9Serve immediately while the toast is still warm and the ricotta is cool and cloud-like; cut in half diagonally if sharing.