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Ricotta Toast With Honey & Strawberries - Simple, Fresh, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 slices hearty bread (sourdough, multigrain, or country loaf)
  • 1 cup whole-milk ricotta, well-stirred
  • 1–2 tablespoons honey, plus more to taste
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 teaspoon fresh lemon juice (optional, for brightness)
  • 1/8 teaspoon fine sea salt
  • 8–10 fresh strawberries, hulled and thinly sliced
  • Freshly cracked black pepper (optional, highly recommended)
  • 2–3 fresh mint leaves or basil leaves, thinly sliced (optional)
  • Olive oil or softened butter for the bread (optional, for toasting)

Method
 

  1. Prep the ricotta. In a small bowl, stir the ricotta with the sea salt, lemon zest, and lemon juice. Taste and adjust. You’re looking for a lightly seasoned, creamy base that’s not too tangy or salty.
  2. Toast the bread. Toast the slices until golden and crisp at the edges. For extra flavor, brush with a little olive oil or spread a thin layer of softened butter before toasting.
  3. Slice the strawberries. Hull and slice them thinly so they layer neatly and don’t slide off the toast.
  4. Assemble the toast. Spread each slice with a generous layer of ricotta, about 1/4 cup per toast. You want full coverage so the strawberries have something to cling to.
  5. Add the fruit and honey. Arrange the strawberry slices over the ricotta. Drizzle with honey, starting light and adding more if you prefer extra sweetness.
  6. Finish with flair. Add a few grinds of black pepper for a subtle kick. Scatter mint or basil on top if using. Serve right away while the toast is still crisp.