Get the Recipe 5-Minute Whipped Ricotta Toast + Topping Ideas
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9 reviews
Excellent
Get the Recipe 5-Minute Whipped Ricotta Toast + Topping Ideas
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Whipped Ricotta Toast is the recipe of all recipes, with so many topping options from sweet to savory: strawberries, honey, roasted tomatoes, avocado, eggs, chili oil, herbs, and more! The whipped ricotta is ready in just minutes so you can enjoy this versatile recipe for breakfast, lunch, and dinner! Of course, it's great as a snack and appetizer, too!
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Ingredients
Ricotta Toast Base
- 15 ounces whole milk ricotta cheese
- Pinch salt
- bread slices preferably sourdough
- flaky sea salt and freshly ground black pepper for most toppings
White Balsamic Strawberries
- 8 ounces strawberries fresh or frozen
- 1 ½ Tablespoons white balsamic vinegar
- 1 Tablespoon granulated sugar
- fresh thyme
Quick "Roasted" Tomatoes
- 1 pint Cherry or grape tomatoes
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- red pepper flakes
- fresh basil leaves for garnish
Broccolini & Chili Oil
- 1 bunch broccolini about 6 ounces
- 1 Tablespoon olive oil
- Chili oil
Sauteed Mushrooms
- 8 ounces baby bella or portobello mushrooms sliced
- 2 tablespoons butter
- 1-2 cloves garlic minced
- 1 Tablespoon shallot finely chopped
- 2-3 fresh thyme sprigs
Peas & Mint
- 1 cup frozen peas thawed
- ½ lemon juiced and zested
- ½ Tablespoon fresh mint more for serving
- Drizzle high-quality olive oil
Honey & Pistachio
- Drizzle honey
- ¼ cup pistachios shelled and roughly chopped
- blueberries as desired
Instructions
- Whipped Ricotta: place cold ricotta and a pinch of salt in the bowl of a food processor or a bowl with tall sides, if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Toast: use your toaster to toast them to the desired amount. For the oven: pre-heat the oven to 350°F and place the bread slices on a large baking sheet in a single layer. Bake for 10 minutes, flipping halfway through, until golden brown. Broil: place the sheet pan of bread under the broiler, set to high, for about 2 minutes on each side, watching carefully so they do not burn.
- Spread a layer of the ricotta across the warm toast. Depending on the slice of bread, I like to do around ¼ cup for each slice. Top as desired with one of the options below (prepare them first for easy assembly) or with one of the simple ideas listed above in the post.
Topping Instructions
- Strawberries: if using frozen berries, thaw in the microwave on defrost for 2 minutes. If using fresh, hull and halve any large strawberries. Toss with the vinegar and sugar; let rest for 10-15 minutes if you have time, so the flavors meld together (go ahead and add a pinch of S&P, too). Top on the ricotta toast, and garnish with lots of fresh thyme, flaky sea salt, and freshly ground black pepper.
- Tomatoes: heat a large skillet over medium-high heat. Add butter and oil, and once melted, add the whole tomatoes, along with a pinch of salt and red pepper flakes. As the tomatoes begin to soften, use the back of a spoon to gently pop them, releasing their juices. Simmer for about 10 minutes until softened and the liquid has thickened slightly. Top on the ricotta toast and garnish with fresh basil, flaky sea salt, and freshly ground black pepper.
- Broccolini & Chili Oil: toss broccolini in a drizzle of olive oil with a pinch of salt. Roast at 425°F for 12-15 minutes, or in the air fryer at 375°F for 7-9 minutes, tossing halfway through. Top on the ricotta toast and drizzle on chili oil. Garnish with flaky sea salt, and freshly ground black pepper.
- Mushrooms: heat a large skillet over medium-high heat and add the sliced mushrooms to the dry pan. They will begin to release their liquid over the course of 5-8 minutes. Then, add in the butter, garlic, shallot, and fresh thyme sprigs. Stir to combine and let saute until the shallot is soft and fragrant. Remove the thyme sprigs. Top the ricotta toast with the mushroom mixture and garnish with fresh thyme leaves.
- Peas & Mint: thaw frozen peas under warm water or in the microwave. Drain if needed, then toss with lemon, mint, olive oil if using, salt, and pepper. Top on the ricotta toast and garnish with extra mint, flaky sea salt, and freshly ground black pepper.
- Honey & Pistachio: so versatile and no prep required! Assemble the ricotta toast, then drizzle with your desired amount of honey, and sprinkle on chopped pistachios (walnuts or pecans also work). Add fresh blueberries or pear slices, or another berry, if desired.
- Store any leftover whipped ricotta or toppings in their own airtight container in the fridge for up to 4 days. I like to reheat the tomatoes and mushrooms in the microwave if using them for leftovers before assembling again.
Equipments used:
Notes
- Using approximately 1/4 cup whipped ricotta, the base makes approximately 8 servings.
- Each topping makes approximately 2-4 ricotta toasts, depending on how much of each you use and how big your slices of bread are.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
2g
Cholesterol
27mg
(9%)
Sodium
45mg
(2%)
Potassium
56mg
(2%)
Sugar
0.1g
(0%)
Vitamin A
237IU
(5%)
Calcium
110mg
(11%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 45mg | 2% |
| Potassium | 56mg | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 237IU | 5% |
| Calcium | 110mg | 11% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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