Ricotta Toast
Sofia Romano
@sofiaromanoeats
Prep
10 min
Cook
—
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Whip the ricotta
Beat the ricotta with the olive oil, lemon juice, zest, and a pinch of salt for 2 minutes until noticeably lighter, smoother, and almost mousse-like.
💡Whipping is the whole difference. Spooned straight from the tub, ricotta is grainy and dull.
Drain if wet
If the ricotta is watery, drain it in a sieve for 15 minutes first, or the toast will go soggy.
Toast well
Toast the sourdough until crisp and drizzle with a little olive oil.
Spread thickly
Pile the whipped ricotta on generously — this is not a scraping.
Top and season
Add the fruit, honey, pistachios, mint, flaky salt, and cracked pepper. The salt and pepper on a sweet version are what make it interesting.
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📝 Tips, swaps, and make-ahead notes
Whole-milk ricotta is essential; the low-fat kind is chalky and will not whip. This works equally well savoury — skip the honey and fruit and top with roast tomatoes, chilli, and basil.
- •Savoury: Roast tomatoes, olive oil, chilli flakes, and basil.
- •Autumn: Roast grapes or sliced pear with thyme.
- •Make-ahead: Whipped ricotta keeps 3 days refrigerated.
Nutrition & Safety
Calories
386kcal
Protein
16g
Carbs
38g
Fat
19g
⚠️ Allergen & Safety Note
This recipe contains dairy and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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