Lemon Ricotta Raspberry Toast

This gourmet Lemon Ricotta Raspberry Toast is so good, you'll never want to make another boring toast again. Prepared with a sweet, lemony ricotta spread, then topped with fresh, juicy raspberries, pistachios, lemon zest, and drizzled with honey and flaky pink salt. The most elegant and pretty toast that's suited to a spring or summer brunch!

Isn't this the prettiest toast you ever did see? We mean, we went a little extra and crumbled some edible dried flowers on top, but wouldn't this make the most deliciously easy breakfast for Mother's Day or Easter brunch (or a random Tuesday)?

We're no stranger to "fancy" toasts. You may say we're covering the fruit rainbow with our creations-check out our blueberry and peach toasts. They are crunchy little canvases that, when topped with the right ingredients, hit your taste buds like an explosion- in a good way!

So put the butter down, and let's make raspberry toast!

What you'll need

If you can get your hands on some fresh bakery bread, it will elevate this lemon ricotta toast to the next level.

• Ricotta cheese Full or low-fat.
• Lemon juice and zest Brightens up the ricotta.
• Honey Adds sweetness to the ricotta.
• Raspberries Fresh raspberries are best, but you could use frozen. thaw and pat dry before using.
• Pistachios Shelled, unsalted, and chopped.
• Salt we used Pink Himalayan Flaky Salt- well, because it's pink! Any flaky sea or kosher salt is fine.
• Bread Hearty bread such as sourdough or whole grain
• Dried edible flowers for topping Totally optional, but -pretty! You can find them online.

See the recipe card for quantities.

Step-by-step instructions

You'll want to start with a good hearty bread like sourdough or whole grain. Toast it up however you want. Our bread doesn't fit in our toaster, so we coat it with oil and toast the bread in a pan on the stove until golden brown.

Step 1. Lay out your toasted bread, and have your ingredients ready. Combine the ricotta, lemon, and honey in a small bowl.

Step 2. Spread the ricotta lemon mixture on top of the bread.

Step 3. Add about 8-10 raspberries to each of the bread slices.

Step 4. Top with flaky salt, pistachios, and lemon zest. Drizzle with honey. Add extra toppings if using.

Expert tips

• Toast the bread in a skillet. Toast the bread in a hot skillet with oil or butter on medium for about 2- 3 minutes or until golden brown.
• Whip the ricotta mixture. For a fluffier texture, whip the ricotta in a food processor (or beat vigorously with a whisk), then fold in the lemon zest.

Substitutions and variations

Feel free to mix it up depending on your ingredients and your diet. To make this gluten-free, swap out the bread for a gluten-free variety.

• Don't have raspberries? Use strawberries or blackberries.
• Try whipped cottage cheese instead of ricotta.
• You can use any nut you have- such as almonds or top with granola.
• Try adding different seeds for crunch- chia seeds, hemp hearts, poppy seeds, or pumpkin seeds are great choices.
• Add a splash of vanilla to the ricotta.
• Swirl some jam into the ricotta instead of lemon and honey.
• Use orange juice and zest instead of lemon.

Make-ahead

This toast is meant to be eaten right away, but you can make the lemon ricotta spread in advance and keep covered in the fridge for up to 3 days until ready to eat.

Kitchen questions

What is the best bread for gourmet toast?

Choose sturdy, dense breads like sourdough, whole grain, or multigrain varieties. These breads can hold a lot of toppings, without becoming mushy.

Looking for other recipes like this? Try these:

Ingredients

Makes 2

• 2 slices bread ((sourdough, whole grain))
• ½ cup ricotta cheese
• 1 tsp lemon juice
• 1 tsp honey, plus extra for drizzling
• ½ cup fresh raspberries
• 2 tbsp chopped pistachios ((raw, shelled and unsalted))
• 2 tsp lemon zest (from about ½ lemon)
• ½ tsp flaky sea salt
• dried edible flowers for topping (optional)

Equipment

• toaster or small pan for toasting the bread

Method

1. Toast the bread and set aside.

2. In a small bowl, mix the ricotta, lemon juice, and honey.

3. Divide the ricotta and lemon mixture among the bread. Top with 8-10 raspberries each. Add the pistachios, lemon zest, and salt. Drizzle with additional honey. Top with dried flowers if using. Serve immediately.

Kitchen notes

• Toast the bread in a skillet. Toast the bread in a hot skillet with oil or butter on medium for about 2- 3 minutes or until golden brown.
• Whip the ricotta mixture. For a fluffier texture, whip the ricotta, lemon juice, and honey in a food processor (or beat vigorously with a whisk), then fold in the lemon zest.