Description
A creamy, fluffy whipped ricotta spread on toasted artisan bread, topped with honey, fresh herbs, and a sprinkle of sea salt for a perfect breakfast or snack.
Ingredients
Scale
For the Crust:
- For the whipped ricotta:
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- For the toast:
- 4 slices artisan bread (sourdough or ciabatta recommended)
- 1 tablespoon olive oil
- For topping:
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- 1. In a food processor or blender, combine ricotta, heavy cream, honey, vanilla extract, and a pinch of sea salt.
- 2. Blend on high speed for 1-2 minutes until light and fluffy. Scrape down sides as needed.
- 3. Heat a grill pan or skillet over medium heat. Brush bread slices lightly with olive oil on both sides.
- 4. Toast bread for 2-3 minutes per side until golden brown and crisp.
- 5. Spread a generous layer of whipped ricotta on each toast slice.
- 6. Drizzle with honey, sprinkle with fresh thyme, flaky sea salt, and red pepper flakes if using.
- 7. Serve immediately while the toast is still warm.
Notes
For best results, use high-quality whole milk ricotta. The whipped ricotta can be made up to 2 days in advance and stored covered in the refrigerator. Toast the bread just before serving for maximum crispness.