Ricotta toast with honey and lemon
Fluffy ricotta on crisp sourdough with a drizzle of honey, lemon zest and cracked pepper, a fancy-tasting toast that takes five minutes.
- 6 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.12 a serving
- 520 calories
- Vegetarian
Dolly says: It’s ready in 6 minutes, start to finish.
Ingredients
For 1 servings.
- 2 slices sourdough bread
- ½ lemon, zested
- ½ cup ricotta cheese
- 1 tbsp honey
- ½ cup strawberries, sliced (optional)
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 520 calories, 24 g protein, 68 g carbs and 18 g fat, and costs about $2.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
- No lemons? Limes work.
- No ricotta cheese? Cottage cheese works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
Toast the bread in a toaster until and .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Finely the lemon into a small bowl, then in the ricotta and of salt until fluffy.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Grate only the yellow part. The white underneath is bitter.Spread the ricotta thickly over the warm toast.
with the honey and finish with of black pepper, plus strawberries if you like.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
