Italian breakfast toasts with ricotta, honey and nuts Recipe
A simple yet very satisfying breakfast inspired by Italian cafés: crunchy bread, creamy ricotta, honey and crisp nuts. It’s something between a sandwich and a dessert – perfect with your morning coffee when you want to feel like you’re on holiday in Rome.
These Italian breakfast toasts combine crunchy bread with creamy ricotta, honey and nuts, creating something between a dessert and a light sandwich. The lemon zest gives them that café-style touch, like in a Roman bar where sweet but uncomplicated snacks are served with espresso. The contrast of textures – crisp toast, soft ricotta and crunchy nuts – makes this breakfast truly pleasurable for the palate.
Chef's tips
Toast the bread until golden but not too dark – overly toasted bread will taste bitter and overpower the delicate flavor of the ricotta. It’s a good idea to lightly whip the ricotta beforehand with a little milk or cream so it’s creamier and easier to spread. Drizzle the honey in a thin stream just before serving, because if you do it much earlier, the toast will soften and lose its pleasant crunch.
How to serve
Serve the toasts with a small, strong espresso or cappuccino, just like in an Italian café. They’re perfect as a weekend breakfast on the balcony or a quick sweet meal before heading to work when you don’t have time to bake a cake. You can add a few fresh fruits – figs, pears or orange slices – to turn it into a more “brunch-style” plate.
Ingredients
- slices of wheat or rye bread preferably with a thick, crunchy crust - 4 pieces
- ricotta cheese well drained - 150 g
- honey e.g. acacia or multifloral - 2 tablespoons
- walnuts or hazelnuts roughly chopped - 30 g
- lemon zest finely grated, from an unwaxed lemon - 0.5 teaspoons
- ground cinnamon optional, for a warm spice aroma - 0.25 teaspoons
- pinch of salt enhances the flavor of the ricotta and honey
Preparation
- Toast the bread slices in a toaster or on a dry pan for 2–3 minutes on each side, until golden and crisp.
- Roughly chop the nuts. If you have a moment, toast them in a dry pan for 2–3 minutes, stirring, until fragrant – they’ll be more aromatic.
- In a bowl, mix the ricotta with a pinch of salt, grated lemon zest and, if you like, a little cinnamon.
- Spread a portion of ricotta over each hot slice of bread.
- Drizzle honey over the top – about half a tablespoon per toast.
- Sprinkle each toast with the chopped nuts. Serve immediately, while the bread is still warm and the ricotta creamy.
Storage
Best enjoyed freshly made. Leftover ricotta mixture can be stored in the fridge in a closed container for up to 1 day and used on fresh toast or as a spread for bread or crackers.
