You’re ready for brighter flavours. Lemon lifts everything. Ricotta keeps it creamy without being heavy. Berries bring colour and freshness. It feels like spring on a plate, even if you’re still wearing a coat outside.
Lemon Ricotta & Berry Breakfast Toast
Print RecipeIngredients
- two slices good quality sourdough or wholegrain bread
- 150 g ricotta
- Zest of one lemon
- one to two tsp honey
- 100 g mixed berries (fresh if available, frozen gently warmed if not)
- one tbsp chopped pistachios or almonds
- Optional: fresh mint leaves
Instructions
Toast the bread until golden and crisp.
In a bowl, mix ricotta with lemon zest and honey until smooth.
Spread generously over the warm toast.
Top with berries and scatter over nuts.
Finish with a few mint leaves if you have them.
Serve immediately while the toast is still warm and the ricotta slightly soft.
