Italian cuisine · Breakfast & Eggs

Toasted Bread with Ricotta and Honey

Toasted white sandwich bread thickly spread with ricotta, warm honey and toasted walnuts.

Ingredients · for 2 servings

• 4 slices white bread
• 200 g ricotta
• 3 tbsp honey
• 80 g walnut kernels
• 1 organic lemon (zest)
• 1 pinch salt
• 1 pinch cinnamon
• 1 tsp butter

Instructions

1. Coarsely chop the walnut kernels and toast in a dry pan over medium heat for 3–4 min. until fragrant, then remove immediately.
2. Beat the ricotta with a pinch of salt and the grated lemon zest for 1 min. until smooth and spreadable.
3. Warm the honey with the butter in a small pot over low heat for 1 min. until runny – do not let it boil, or it turns bitter.
4. Toast the bread slices in a toaster or pan for 1–2 min. per side until crisp and golden.
5. Spread the ricotta about 1 cm thick on the still-warm slices and scatter the walnuts on top.
6. Drizzle with the warm honey, dust with a pinch of cinnamon and serve immediately while the bread is still crisp.