Whipped Ricotta & Berry Power Toast
🧄 Ingredients
- 250 ¾ g whole-milk ricotta
- 1 ¾ tbsp honey or maple syrup
- 1 ¾ tsp vanilla extract
- 1 ¾ pinch lemon zest
- 1 ¾ pinch salt
- 2 ¾ thick sourdough bread slices
- 75 ¾ g fresh blueberries
- 65 ¾ g fresh raspberries or sliced strawberries
- 2 ¾ tsp honey for drizzling
- 1 ¾ tsp fresh lemon zest for topping
- 1 ¾ pinch flaky sea salt
- 6 ¾ fresh mint leaves
📋 Instructions
-
1
Add the ricotta, honey, vanilla extract, lemon zest, and a pinch of salt to a small bowl. Beat with a hand mixer or small food processor for 1 to 2 minutes until the ricotta is noticeably smoother, lighter, and fluffy. Taste and adjust sweetness if needed.
💡 Whip the full 60 to 90 seconds — this is what transforms the texture from grainy to cloud-like. -
2
Toast the sourdough slices to golden and fully crisp. For extra flavor, brush with a tiny bit of olive oil and toast in a dry pan until golden on both sides.
💡 Fully crisp toast holds up under the toppings much better than lightly toasted bread. -
3
While the toast is still warm, spoon a generous, thick layer of whipped ricotta over each slice. Spread almost to the edges — do not be shy with the amount.
💡 Warm bread absorbs the ricotta very slightly and makes the whole thing taste more cohesive. -
4
Scatter fresh blueberries, raspberries or sliced strawberries, and any blackberries over the ricotta. Mix varieties for color and flavor contrast.
💡 Arrange in sections for a styled look or tumble them on casually — both are beautiful. -
5
Drizzle honey over the berries and ricotta. Add a pinch of finely grated lemon zest, a few mint leaves if using, and a very small pinch of flaky sea salt. Serve immediately.
💡 Add the flaky salt last, right before serving — it draws out moisture from the berries if left too long.
Nutrition Per Serving
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