Description
A simple yet sophisticated breakfast or snack that combines whipped ricotta, honey, and toasted sourdough for a delightful treat.
Ingredients
Scale
- 1 container whole milk ricotta cheese (475 grams)
- 3 teaspoons extra virgin olive oil
- Honey (to taste)
- Black pepper (to taste)
- Sourdough bread (or another type of thick and crusty bread)
Instructions
- Blend ricotta and olive oil in a food processor until smooth, about 1-2 minutes, scraping down the sides halfway through for a velvety finish.
- Alternatively, use a handheld mixer, chilling the bowl and beaters for a lighter whip.
- Slice the sourdough bread into thick pieces and toast or grill until golden.
- Spread the whipped ricotta on the toasted bread, drizzle with honey, and sprinkle with black pepper.
- Serve immediately on warmed plates to maintain crispness.
Notes
For a seasonal variation, add lemon zest and strawberries in summer, or roasted peaches for a sunny twist. Always choose thick-crusted bread to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No Cooking Required
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg