Ingredients
Scale
- 1 cup fresh ricotta cheese
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon lemon juice
- 4 slices of your favorite bread (sourdough, whole grain, or gluten-free)
- Fresh fruit for topping (such as berries, figs, or sliced peaches)
- Chopped nuts (like pistachios or almonds) for garnish
- Mint leaves for garnish (optional)
- Olive oil (for drizzling)
- Sea salt (a pinch, optional)
Instructions
- In a medium-sized mixing bowl, add 1 cup of fresh ricotta cheese.
- If using a vanilla bean, slice it down the middle and scrape out the seeds, adding them to the ricotta. If using vanilla extract, add 1 teaspoon to the bowl.
- Drizzle in 2 tablespoons of honey (or maple syrup) and mix well.
- Squeeze in 1 tablespoon of fresh lemon juice and combine until creamy, leaving some small lumps for texture if desired.
- Preheat your oven to 400°F (200°C) if toasting in the oven.
- Slice your bread into thick slices, about 1-inch thick.
- Place the slices on a baking sheet lined with parchment paper and drizzle with olive oil.
- Toast in the oven for about 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Remove the toasted bread from the oven and let it cool for a minute.
- Generously spread the vanilla bean ricotta mixture over each slice of toasted bread.
- Top with fresh fruit, arranging it artfully.
- Sprinkle chopped nuts over the fruit for added crunch.
- Optionally, add fresh mint leaves for garnish.
- Drizzle with more honey or maple syrup and sprinkle a pinch of sea salt if desired.
Notes
- Feel free to customize the toppings based on seasonal fruits or personal preferences.
- For a vegan version, substitute honey with maple syrup and ensure the bread is vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes