A food processor is the easiest way to whip Ricotta Toast. Pulse a few times with all the other ingredients until the magic happens—the ricotta will get airy and fluffy. If you don’t have a food processor or simply despise doing dishes
Ingredients
- 10 (1/2-inch) slices crusty sourdough bread สมัคร ufabet
- 2 tablespoons extra virgin olive oil, plus more for bread
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 15 ounces whole milk ricotta
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/3 cup honey
- 1 teaspoon fresh thyme leaves
- Flaky sea salt, for serving (optional)
Method
Preheat the oven to 425°F.
Toast the bread: Lay the bread out on a large baking sheet. Brush both sides lightly with olive oil. Season the tops with 1 teaspoon salt total and a few grinds of black pepper. Bake until the tops are golden and toasted, about 10 minutes. You do not need to flip them halfway through.
Make the whipped ricotta: Meanwhile, in a food processor, add the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper. Process until the ricotta is very smooth and very fluffy, 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and process again for 30 seconds.
Make the lemon-thyme honey: In a small bowl, stir together the honey, lemon juice, and thyme.
Assemble the toast: Spread some ricotta on the toasts—it’s okay if it’s still a little warm—and drizzle generously with lemon-thyme honey. Sprinkle on flaky sea salt, if desired.
Add toppings (optional): Enjoy the whipped ricotta toast as is or have fun with toppings (loads of suggestions in the headnotes above). Leave us a comment below if you have a favorite topping! The whipped ricotta can be refrigerated in an airtight container for up to 5 days. Leftover lemon-thyme honey can be refrigerated for up to 1 week.