Description
A quick and elegant breakfast of whipped ricotta on toasted sourdough topped with fresh fruits and savory options.
Ingredients
Scale
- 15 ounces whole milk ricotta cheese
- Pinch of salt
- Sourdough bread slices
- Flaky sea salt
- Freshly ground black pepper
- 8 ounces strawberries, fresh or frozen
- 1 1/2 Tablespoons white balsamic vinegar
- 1 Tablespoon granulated sugar
- Fresh thyme
- 1 pint cherry or grape tomatoes
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- Red pepper flakes
- Fresh basil leaves
- 1 bunch broccolini, about 6 ounces
- Chili oil
- 8 ounces baby bella or portobello mushrooms, sliced
- 2 Tablespoons butter
- 1–2 cloves garlic, minced
- 1 Tablespoon shallot, finely chopped
- 2–3 fresh thyme sprigs
- 1 cup frozen peas, thawed
- 1/2 lemon, juiced and zested
- 1/2 Tablespoon fresh mint
- High-quality olive oil
- Drizzle honey
- 1/4 cup pistachios, shelled and roughly chopped
- Blueberries, as desired
Instructions
- Whip the ricotta and pinch of salt in a food processor or bowl until light and fluffy.
- Toast the sourdough bread until golden brown.
- Spread whipped ricotta on the warm toast.
- Prepare toppings and add your choice on top of the ricotta toast.
- Serve immediately and enjoy.
Notes
Use high-quality ingredients for the best flavor. You can mix and match toppings to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg