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–+ servings

Strawberry & Ricotta Toast with Mint and Wildflower Honey

Chef Tim
A very low-cook breakfast built for Spring: thick toast layered with whipped ricotta, sweet peak-season strawberries, and a whisper of fresh mint.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Snack
Cuisine European-inspired
Servings 4 People
Calories 300 kcal

Equipment

Ingredients
  

  • 4 slices rustic whole-grain bread — thick cut preferably from a local bakery
  • 1 cup whole-milk ricotta — fresh and creamy
  • 1 1/2 cups strawberries — hulled and halved or sliced
  • 1 tablespoon fresh mint — finely chopped plus more for garnish
  • 2 teaspoons lemon zest — from an organic lemon
  • 1 tablespoon wildflower honey — local if available
  • 1/4 teaspoon flaky sea salt — for finishing
  • 1 tablespoon olive oil — for brushing the bread

Instructions
 

  • Toast bread (brushed lightly with olive oil) in a pan, toaster oven, or grill until golden and crisp.
  • Toss strawberries with half the lemon juice and a touch of honey. Let sit 10 minutes.
  • Mix ricotta with lemon zest and a pinch of salt.
  • Spread ricotta generously on each slice, top with strawberries and their juices.
  • Finish with a drizzle of honey, sprinkle of mint, and flaky sea salt.

Notes

*Nutrition information is only a rough estimate.

Nutrition

Serving: 250gCalories: 300kcal
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