If you’re in a pinch for time and need a quick appetizer, snack, breakfast, lunch, or dinner (truly the gamut!) look no further than whipped ricotta toast. In just 15 minutes you’ll have toasty bread topped with light, creamy, and delicious whipped ricotta and a drizzle of lemon-thyme honey. Plus, the opportunities for more toppings are endless (more on that below).
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●10 (1/2-inch) slices crusty sourdough bread
●2 tablespoons extra virgin olive oil, plus more for bread
●1 1/2 teaspoons kosher salt
●Freshly ground black pepper
●15 ounces whole milk ricotta
●Finely grated zest of 1 lemon
●1 tablespoon fresh lemon juice
●1/3 cup honey
●1 teaspoon fresh thyme leaves
●Flaky sea salt, for serving (optional)
Special Equipment
●Food processor
Method
1.Preheat the oven to 425°F.
2.Toast the bread:
Lay the bread out on a large baking sheet. Brush both sides lightly with olive oil. Season the tops with 1 teaspoon salt total and a few grinds of black pepper. Bake until the tops are golden and toasted, about 10 minutes. You do not need to flip them halfway through.
3.Make the whipped ricotta:
Meanwhile, in a food processor, add the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper. Process until the ricotta is very smooth and very fluffy, 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and process again for 30 seconds.
4.Make the lemon-thyme honey:
In a small bowl, stir together the honey, lemon juice, and thyme.
5.Assemble the toast:
Spread some ricotta on the toasts—it’s okay if it’s still a little warm—and drizzle generously with lemon-thyme honey. Sprinkle on flaky sea salt, if desired.
6.Add toppings (optional):
Enjoy the whipped ricotta toast as is or have fun with toppings (loads of suggestions in the headnotes above). Leave us a comment below if you have a favorite topping!
The whipped ricotta can be refrigerated in an airtight container for up to 5 days. Leftover lemon-thyme honey can be refrigerated for up to 1 week.