Ricotta Toast 4 Ways
Okay, Ricotta Toast, Here’s Why I’m Obsessed
So I’ll just say it right up front—I used to think ricotta toast was one of those fussy brunch things only fancy people made. You know, the kind of thing you see on Instagram, all perfectly stacked and sprinkled? Turns out, it’s way less intimidating in real life. I started making it last summer when I came home (starving) from the farmer’s market with a loaf of bread roughly the size of a dachshund and no clue what to do with it. Ricotta toast happened. And it’s been a ride ever since. My family has Opinions. Sometimes they’re good ones. Sometimes.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I make this when I need a quick lunch and want to feel like I have my life together (even if, honestly, I haven’t folded laundry in a week). My kids go nuts for the sweet one; my partner only eats the savory ones but, hey, more for me. It works for breakfast, lunch, or the random, slightly desperate late-night snack. Plus, if you screw up the toppings, you can just call it your own “variation” and no one will know. Pro tip: if you burn the toast, scrape it off and pretend it’s “extra crunch.”
What You’ll Need (And What I’ve Used When I Ran Out)
- Bread: Anything works—sourdough is ace, but I’ve used sandwich bread in a pinch. Grandma swears by rye, but honestly, use what you’ve got.
- Ricotta cheese: Whole milk is creamier, but part-skim does fine. I once used cottage cheese by mistake; not the worst thing ever.
- Olive oil: Fancy extra-virgin if you have it, or whatever’s lurking in the pantry.
- Salt & pepper: I use flaky salt if I’m feeling posh, but table salt is fine.
- Optional add-ons: Honey, berries, tomatoes, basil, avocado, lemon, crushed red pepper, prosciutto… or whatever’s on hand.
Honestly, there are no rules here; I just try not to combine peanut butter and tomatoes again. That was a mistake.
How I Make Ricotta Toast (4 Ways, Because Yes I Get Bored)
- Get your bread sorted. Toast it up—medium-high in the toaster or grill pan. I like it golden with a bit of chew, but if you like it crisp as a cracker, go for it.
- Spread a thick layer of ricotta. Don’t be shy; I use about 2-3 heaping tablespoons per slice. This is when I sneak a taste. Quality control.
- Pick your adventure:
- Sweet & Simple: Drizzle with honey, top with berries (strawbs, bluebs, whatever). A little lemon zest is cheeky but good.
- Avocado-Basil: Sliced avocado, scatter some torn basil, sprinkle with salt and pepper. A dab of olive oil, if you like.
- Tomato-Chili: Sliced cherry tomatoes, drizzle of olive oil, flaky salt, and a pinch of chili flakes. Sometimes I add a little balsamic if I’m feeling fancy.
- Prosciutto & Fig (the wild card): Prosciutto slices, a smear of fig jam (or just chopped dried figs), and maybe a grind of black pepper. This is the one that won over my skeptical uncle.
- Finishing Touches: Sprinkle salt, pepper, or a splash of lemon juice. Or nothing. It’s your toast.
Notes That I Wish Someone Had Told Me
- Let the bread cool a smidge before you spread the ricotta—it slides off otherwise. Learned the sticky way.
- If your ricotta is a bit runny, no big deal. Actually, I find it soaks in a little for extra flavor.
- For the record, supermarket ricotta is fine. Don’t stress. But if you want to go wild, making your own isn’t as scary as it sounds.
Variations I’ve Tried (And, Err, Some That Flopped)
- Tried a cinnamon-raisin bread version with ricotta and apples—surprisingly decent.
- Once put jalapeños and honey together here. Would not recommend. Live and learn.
- Ricotta on toasted naan? Actually, kind of a game-changer. Try it if you’ve got leftovers from curry night.
Stuff I Use (And What To Do If You Don’t Have It)
- Toaster or Grill Pan: I’ve been known to just use the oven set to broil; works, just watch it doesn’t burn.
- Bread knife: Or honestly, any not-totally-dull knife. I once used kitchen scissors. Worked.
How I Store Ricotta Toast (Or, Why There’s Never Any Left)
These taste best fresh, but you can store the toasted bread and ricotta separately in the fridge for a day or two (maybe three if you’re lucky). But honestly, in my house it never lasts more than a day! If you want to prep ahead, assemble just before serving or the toast gets a bit sad and soggy.
How I Serve It (And Family Rituals)
I love these with a mug of tea and a pile of napkins. My kids insist on cutting each piece into triangles “like at a café.” Sometimes we do a little tasting platter and vote on favorites. (There’s never agreement.)
What I Wish I’d Known Sooner (Pro Tips)
- Don’t rush the toasting—if you do, the bread is just limp and sad. I tried cranking up the heat once; regretted it. Charcoal, anyone?
- I sometimes assemble everything on a cutting board for easier clean-up. Ricotta goes everywhere otherwise—seriously, how does it get in my sock?
Questions I’ve Been Asked (Or Asked Myself, Honestly)
- Can you use whipped ricotta? Yep, and it’s extra creamy! If you’ve got a food processor, whip away. Otherwise, regular ricotta totally works.
- Is this okay for meal prep? Sort of. The bread goes stale, so keep components separate. It’s never as good as fresh, but I’ve done it.
- How do I make it vegan? There’s some good vegan ricotta out there—try this recipe. Or, use mashed avocado as the base; not the same, but tasty.
- Can I eat this for dinner? Sure, why not? Some nights, toast is all I can muster. Add a salad and pretend you’re in a trendy café.
- Why ricotta, though? It’s creamy but lighter than cream cheese, and works with sweet or savory. Maybe that’s a non-answer, but try it and see.
So, that’s my ricotta toast saga. If you give one of these a whirl, let me know, or just tell me your weirdest topping combo (I’m probably going to try it, even if I shouldn’t). And if all else fails, buttered toast is always there for you.
Ingredients
- 4 slices of rustic sourdough bread
- 1 cup ricotta cheese
- 2 tablespoons honey
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup fresh strawberries, sliced
- 2 tablespoons fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
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1Toast the slices of sourdough bread until golden and crisp.
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2Spread a generous layer of ricotta cheese on each slice of toast.
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3For the sweet option, top one toast with sliced strawberries and a drizzle of honey.
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4For the savory options, top one toast with cherry tomatoes, basil, olive oil, salt, and pepper; another with sliced avocado, salt, and pepper; and the last with a drizzle of honey and a sprinkle of black pepper.
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5Serve immediately and enjoy the four different ricotta toast variations.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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