Ricotta Toast 4 Ways
Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It's delicious as-is, but we've also included four tasty variations to try! The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep.
