Strawberry Honey Ricotta Toast

# What You'll Need:

→ For the Toast

01 - 2 thick slices sourdough or whole-grain bread

→ Topping

02 - 1/2 cup ricotta cheese, well drained

03 - 1 cup fresh strawberries, hulled and sliced

04 - 2 tablespoons honey

05 - 2 tablespoons shelled pistachios, coarsely chopped

06 - Zest of 1/2 lemon (optional)

→ Garnish

07 - Fresh mint leaves (optional)

08 - Pinch flaky sea salt (optional)

# Method:

01 - Toast the slices in a toaster or on a preheated grill pan until golden and crisp on both sides, about 2–3 minutes per side depending on thickness.

02 - While the bread is still warm, spread a generous layer of well-drained ricotta over each slice to create a creamy base.

03 - Evenly distribute the sliced strawberries over the ricotta, overlapping slightly for an even coverage.

04 - Drizzle 1 tablespoon of honey over each toast, allowing it to pool slightly among the berries.

05 - Scatter the chopped pistachios over the toasts and finish with the lemon zest if using, to add brightness and texture.

06 - Top with mint leaves and a light pinch of flaky sea salt if desired to lift the flavors.

07 - Serve the toasts immediately while crisp to preserve contrast between crunchy bread and creamy ricotta.

# Expert Pointers:

01 -

It’s the kind of breakfast that feels like a treat but comes together before you’ve even finished your coffee.
The brightness of strawberries with creamy ricotta and the crunch of pistachios creates that perfect bite every time.

02 -

Don’t use ricotta straight from the tub—let it drain or you’ll end up with soggy toast.
One time I forgot the salt at the end and realized just how much that tiny pinch matters for balancing all the sweetness.

03 -