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Lemon Ricotta Raspberry Toast

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A light and refreshing toast topped with creamy lemon ricotta, sweet fresh raspberries, and a drizzle of honey on crisp toasted bread. This simple yet elegant recipe is perfect for breakfast, brunch, or a quick snack.

Ingredients

  • 4 slices rustic bread or sourdough
  • 1 cup ricotta cheese
  • 1 cup fresh raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Fresh mint leaves, optional

Instructions

  1. Toast the bread slices until golden brown and crisp.
  2. In a small bowl, mix the ricotta cheese with the lemon zest and lemon juice until smooth and creamy.
  3. Spread the lemon ricotta mixture evenly over each slice of toasted bread.
  4. Top each toast with fresh raspberries, lightly pressing some berries so their juices spread slightly.
  5. Drizzle honey evenly over the top.
  6. Garnish with fresh mint leaves if desired.
  7. Serve immediately while the toast is still crisp.

Notes

  • Sourdough, multigrain, or rustic artisan bread works best for this recipe.
  • Frozen raspberries can be used if thawed and drained well first.
  • Strawberries, blueberries, or blackberries can replace raspberries.
  • Add sliced almonds, chia seeds, or granola for extra texture.
  • Vanilla honey adds extra richness and flavor.
  • Mascarpone or whipped cream cheese can substitute for ricotta.
  • Prepare the ricotta mixture ahead of time and refrigerate for up to 2 days.
  • Assemble the toast just before serving to keep the bread crisp.

Nutrition

Find it online: https://cookedbymaya.com/lemon-ricotta-raspberry-toast/