Whipped Honey Ricotta Sourdough Toast
Ultra-creamy citrus-kissed whipped ricotta spread over thick grilled artisan sourdough, drizzled with hot honey, fresh figs, and thyme.
In a nutshell: Whipped honey ricotta sourdough toast features whole milk ricotta whipped with lemon zest and olive oil until cloud-like, spread on crusty grilled sourdough with fresh figs, pistachios, hot honey, and flaky sea salt. Ready in 15 minutes.
The ultimate aesthetic Pinterest brunch sensation! Whole milk ricotta whipped until cloud-like and airy with lemon zest and extra virgin olive oil, swirled generously over toasted rustic artisan sourdough, finished with ripe fresh figs, crushed pistachios, flaky sea salt, and a drizzle of spicy hot honey.
Key Equipment
- Food Processor or Blender
- Cast-Iron Grill Pan or Toaster
- Zester / Microplane
Chef's Pro-Tips
- Whole Milk Ricotta Only: Skim or part-skim ricotta contains too much water and will separate into a watery mess. Whole milk ricotta whips into a velvety pastry-like mousse.
- Process for 2 Full Minutes: Don't stop blending after 30 seconds; the friction and aeration over 2-3 minutes are what transform grainy curds into ultra-smooth whipped clouds.
- Maldon Sea Salt Contrast: Coarse flaky sea salt balances the floral sweetness of honey and rich dairy fat, making each bite addictive.
Ingredients
4
servings
-
4 thick slices artisan sourdough bread, approx 3/4-inch thick
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1 ½ cups whole milk ricotta cheese, cold (high quality)
-
2 tbsp extra virgin olive oil, plus extra for brushing bread
-
1 tsp fresh lemon zest, finely grated
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1 tbsp fresh lemon juice
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2 tbsp hot honey (or wildflower honey with red pepper flakes), for drizzling
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4 fresh black mission figs or ripe strawberries, thinly sliced
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2 tbsp shelled pistachios or toasted walnuts, roughly chopped
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1 tsp fresh thyme leaves
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½ tsp Maldon flaky sea salt, for finishing
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Step-by-Step Instructions
Whip the Ricotta
Add cold whole milk ricotta cheese, 2 tablespoons extra virgin olive oil, fresh lemon zest, fresh lemon juice, and a generous pinch of fine sea salt into a food processor or high-powered blender. Blend on high speed for 2 to 3 minutes, pausing once to scrape down the sides, until the graininess completely vanishes and turns into a glossy, pillowy, cloud-like cream.
Toast the Artisan Sourdough
Lightly brush both sides of thick-cut sourdough slices with olive oil. Toast in a hot cast-iron grill pan or oven broiler for 2 to 3 minutes per side until deeply golden with rustic charred grill marks and crunchy exterior.
Generously Swirl the Ricotta
Dollop a generous 1/3 cup of whipped ricotta onto each warm toasted sourdough slice. Using the back of a soup spoon, create decorative ripples and waves across the cheese to hold the honey.
Top, Drizzle & Serve
Arrange fresh sliced figs (or ripe berries) over the ricotta waves. Sprinkle with crushed roasted pistachios and fresh thyme leaves. Finish with a generous drizzle of spicy hot honey and a sprinkle of crunchy Maldon flaky sea salt. Serve immediately while bread is warm and crisp.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Whipped ricotta can be stored in an airtight glass container in the refrigerator for up to 4 days. Give it a quick 10-second stir before spreading.
Thinly sliced ripe peaches, fresh strawberries, roasted cherry tomatoes with balsamic glaze, or caramelized apples with cinnamon are all incredible variations.
Yes! Top the whipped ricotta with roasted garlic, blistered heirloom cherry tomatoes, fresh basil, and aged balsamic glaze instead of honey and fruit.
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