Description
A creamy, tangy ricotta spread blended with fresh herbs, lemon zest, and olive oil, served on crispy grilled bread. Topped with ripe tomato and sweet honey, this five-minute appetizer balances richness and brightness.
Ingredients
2 cups whole milk ricotta cheese
1 tablespoon extra-virgin olive oil (plus more for drizzling)
1 tablespoon fresh lemon juice
1/2 teaspoon fine sea salt
Honey (to taste)
Lemon zest (from 1 lemon)
Fresh thyme leaves (to taste)
Slice of ripe tomato (optional)
Instructions
Combine ricotta, 1 tablespoon olive oil, lemon juice, and sea salt in a food processor until smooth.
Transfer to a mixing bowl, fold in fresh thyme leaves.
Spread ricotta mixture over crispy grilled bread.
Top each toast slice with honey drizzle, a pinch of flakey sea salt, and optional tomato slices.
Garnish with additional lemon zest before serving.
Notes
Use day-old bread for best crunch
Herb variations: Use basil or oregano for seasonal twists
Stir in roasted red peppers or avocado as alternatives
Store leftover ricotta in the fridge for up to 2 days
- Prep Time: 5
- Category: Appetizers
- Method: Assembling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice per serving
- Calories: 180
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg