Ricotta Toast Recipe
Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It's delicious as-is, but we've also included four tasty variations to try!
Servings: 8 to 10 slices
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
- Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
- Using a hand mixer, whip the ingredients together until they are smooth and creamy.
- Slice sourdough into thick slices and toast.
- Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
- Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
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Notes
*I zested one whole lemon for this recipe and then saved the rest of the lemon in a ziplock baggie in the fridge for another recipe that requires lemon juice. I don’t recommend adding the lemon juice to the ricotta for this one, as the mixture will be too wet instead of being light and creamy.
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 459mg | Fiber: 1g