Lemon Ricotta Raspberry Toast
Lemon Ricotta Raspberry Toast is a quick and easy breakfast recipe.Creamy ricotta, fresh raspberries, lemon zest, and honey create the perfect balance of flavors.Ready in under 10 minutes for breakfast or brunch.
Ingredients
- 2 slices sourdough or whole grain bread
- ½ cup ricotta cheese
- 1 teaspoon lemon juice
- 1 teaspoon honey plus extra for drizzling
- ½ cup fresh raspberries
- 2 tablespoons chopped pistachios raw and unsalted
- 2 teaspoons lemon zest
- ½ teaspoon flaky sea salt
- Dried edible flowers for topping optional
Instructions
- Toast the bread slices until golden and crisp. Set aside.
- In a small bowl, combine the ricotta cheese, lemon juice, and honey. Stir until smooth and creamy.
- Spread the lemon ricotta mixture evenly over the toasted bread.
- Top each slice with fresh raspberries.
- Sprinkle with chopped pistachios, lemon zest, and flaky sea salt.
- Drizzle lightly with additional honey. Add dried edible flowers if desired.
- Serve immediately and enjoy this fresh Lemon Ricotta Raspberry Toast.
Notes
- Swap raspberries with blackberries, strawberries, or figs depending on the season.
- Maple syrup can replace honey for a different flavor profile.
- Gluten-free bread works well for a gluten-free version.
- Serve with fresh mint leaves for added freshness.