Whipped Ricotta Toast with Honey-Roasted Apricots
20 min · Easy
#light#quick#summer#vegetarian
Late-summer breakfast, dialled up: clouds of whipped ricotta on craggy toasted sourdough, crowned with jammy honey-roasted apricots, a lazy honey drizzle and a crunch of pistachios. Ten minutes of effort that eats like a cafe brunch.
Ingredientsfor 4 portions
- 300 g Ricotta Cheese, whole-milk
- 8 medium apricot Apricots, halved and pitted
- 3 tbsp Honey
- 4 slice Sourdough Bread, thick-cut
- 30 g Pistachios, roughly chopped
Steps
- Heat the oven to 200 °C. Arrange the apricot halves cut-side up on a lined tray, trickle over about half the honey, and roast for 12–15 minutes until soft, glistening and lightly caramelised at the edges.
- Meanwhile, whip the ricotta: beat it in a bowl with a whisk for 1–2 minutes until smooth, airy and spreadable. A pinch of salt sharpens the flavour.
- Toast the sourdough until deeply golden and crisp — you want a sturdy base that won't go soggy under the ricotta.
- Spread each slice thickly with the whipped ricotta, swooping it with the back of a spoon to catch the drizzle.
- Pile on the warm roasted apricots, drizzle with the remaining honey, and shower with chopped pistachios. Serve straight away while the fruit is still warm.
