Ricotta Toast is having a major moment and I am HERE for it! I love ricotta on/in all things so this is right up my alley! I experimented with ricotta toast already HERE but this time I decided to try a few more variations. What I love about Ricotta Toast is that you can put whatever you want on it and can use whatever you have on hand to make some great combinations. Whether you go the sweet route with fruits and fruit spreads, which I clearly love, or you can go savory with meats or eggs and more! This would be great with some pesto eggs too – I shared those awhile back HERE.
I also usually prefer a Tuscan loaf or sourdough bread, but you could use any thick bread you have on hand! It may be tempting to skip the fresh herbs or lemon zest on these, but I beg you not to! I am lucky that I do have fresh herbs on hand (still not sure how I haven’t killed my plants yet), but they round out the flavors SO well and complete the toast sooooooo don’t skip em!
Ricotta Toast
Equipment
- toaster
Ingredients
For all toast varieties
- 1 loaf sourdough or tuscan bread sliced thick
- 15 oz ricotta cheese
strawberry toast
- 2 strawberries sliced
- 1 tsp fresh basil sliced thin
- drizzle balsamic glaze
apple toast
- 1 granny smith apple sliced
- 1 tsp fresh rosemary chopped
- drizzle honey
prosciutto toast
- 2 tbs fig preserves
- 1 slice prosciutto
- 1 tsp fresh thyme removed from stem
- drizzle balsamic glaze
blueberry toast
- 1/4 cup blueberries
- 1 tbs pistachios chopped
- 1/4 tsp lemon zest
- drizzle honey
banana toast
- 1/4 banana sliced
- 1 tbs walnuts chopped
- 1 tsp ground cinnamon
- drizzle honey
Instructions
- Toast bread until crispy.
- Spread a thick layer of ricotta on toast
- Add toppings, largest to smallest and drizzle any sauces on last.
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If you try any of these, be sure to tag me @jillianrosado so I can see!
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