This gourmet Lemon Ricotta Raspberry Toast is so delicious, you'll never want to make another boring toast again. Prepared with a sweet, lemony ricotta spread, then topped with fresh, juicy raspberries, pistachios, lemon zest, and drizzled with honey and flaky pink salt. The most elegant and pretty toast that's perfect for a spring or summer brunch!
Isn't this the prettiest toast you ever did see? I mean, I went a little extra and crumbled some edible dried flowers on top, but wouldn't this make the most deliciously easy breakfast for Mother's Day or Easter brunch (or a random Tuesday)?
I'm no stranger to "fancy" toasts. You may say I'm covering the fruit rainbow with my creations-just check out my blueberry and peach toasts. They are crunchy little canvases that, when topped with the right ingredients, hit your taste buds like an explosion- in a good way!
So put the butter down, and let's make raspberry toast!
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What you'll need
If you can get your hands on some fresh bakery bread, it will elevate this lemon ricotta toast to the next level.
- Ricotta cheese- Full or low-fat.
- Lemon juice and zest- Brightens up the ricotta.
- Honey- Adds sweetness to the ricotta.
- Raspberries- Fresh raspberries are best, but you could use frozen. Just be sure to thaw and pat dry before using.
- Pistachios- Shelled, unsalted, and chopped.
- Salt- I used Pink Himalayan Flaky Salt- well, because it's pink! Any flaky sea or kosher salt is fine.
- Bread- Hearty bread such as sourdough or whole grain
- Dried edible flowers for topping- Totally optional, but oh-so-pretty! You can find them online.
See the recipe card for quantities.
Step-by-step instructions
You'll want to start with a good hearty bread like sourdough or whole grain. Toast it up however you want. My bread doesn't fit in my toaster, so I coat it with oil and toast the bread in a pan on the stove until golden brown.
Step 1. Lay out your toasted bread, and have your ingredients ready. Combine the ricotta, lemon, and honey in a small bowl.
Step 2. Spread the ricotta lemon mixture on top of the bread.
Step 3. Add about 8-10 raspberries to each of the bread slices.
Step 4. Top with flaky salt, pistachios, and lemon zest. Drizzle with honey. Add extra toppings if using.
👩🍳Expert tips
- Toast the bread in a skillet. Toast the bread in a hot skillet with oil or butter on medium for about 2- 3 minutes or until golden brown.
- Whip the ricotta mixture. For a fluffier texture, whip the ricotta in a food processor (or beat vigorously with a whisk), then fold in the lemon zest.
Substitutions and variations
Feel free to mix it up depending on your ingredients and your diet. To make this gluten-free, just swap out the bread for a gluten-free variety.
- Don't have raspberries? Use strawberries or blackberries.
- Try whipped cottage cheese instead of ricotta.
- You can use any nut you have- such as almonds, or simply top with granola.
- Try adding different seeds for crunch- chia seeds, hemp hearts, poppy seeds, or pumpkin seeds are great choices.
- Add a splash of vanilla to the ricotta.
- Swirl some jam into the ricotta instead of lemon and honey.
- Use orange juice and zest instead of lemon.
Make-ahead
This toast is meant to be eaten right away, but you can make the lemon ricotta spread in advance and keep covered in the fridge for up to 3 days until ready to eat.
FAQ
Choose sturdy, dense breads like sourdough, whole grain, or multigrain varieties. These breads can hold a lot of toppings, without becoming mushy.
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Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Lemon Ricotta Raspberry Toast
Equipment
- toaster or small pan for toasting the bread
Ingredients
- 2 slices bread (sourdough, whole grain)
- ½ cup ricotta cheese
- 1 teaspoon lemon juice
- 1 teaspoon honey, plus extra for drizzling
- ½ cup fresh raspberries
- 2 tablespoon chopped pistachios (raw, shelled and unsalted)
- 2 teaspoon lemon zest (from about ½ lemon)
- ½ teaspoon flaky sea salt
- dried edible flowers for topping optional
Instructions
- Toast the bread and set aside.2 slices bread
- In a small bowl, mix the ricotta, lemon juice, and honey.½ cup ricotta cheese, 1 teaspoon lemon juice, 1 teaspoon honey, plus extra for drizzling
- Divide the ricotta and lemon mixture among the bread. Top with 8-10 raspberries each. Add the pistachios, lemon zest, and salt. Drizzle with additional honey. Top with dried flowers if using. Serve immediately.½ cup fresh raspberries, 2 tablespoon chopped pistachios, 2 teaspoon lemon zest (from about ½ lemon), ½ teaspoon flaky sea salt, dried edible flowers for topping
Notes
- Toast the bread in a skillet. Toast the bread in a hot skillet with oil or butter on medium for about 2- 3 minutes or until golden brown.
- Whip the ricotta mixture. For a fluffier texture, whip the ricotta, lemon juice, and honey in a food processor (or beat vigorously with a whisk), then fold in the lemon zest.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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