Honey Ricotta Toast with Berries & Pistachios

Thick slices of crisp sourdough piled with whipped lemony ricotta, juicy blueberries, salty pistachios and a generous drizzle of honey.

Ingredients

• 8 slices sourdough
• 15 oz whole-milk ricotta
• 1 lemon, zested
• 2 tbsp honey
• 1 pint fresh blueberries
• ⅓ cup shelled pistachios, chopped

From your pantry: 1 tbsp olive oil, flaky salt.

Instructions

1. Whip the ricotta with the lemon zest and a pinch of salt with a fork or whisk for 1 minute, until fluffy.
2. Brush the bread lightly with olive oil and toast until golden and crisp, in a toaster or under the broiler, 2 to 3 minutes per side.
3. Spread each slice thickly with the ricotta.
4. Top with the blueberries and pistachios, drizzle with the honey and finish with a pinch of flaky salt.

Tip: Toast the bread properly dark. A sturdy, crunchy slice holds the creamy ricotta without going soft.

Nutrition per serving

Good for

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