Strawberry Honey Ricotta Toast

# What You'll Need:

→ Bread

01 - 2 thick slices rustic sourdough or whole-grain bread

→ Topping

02 - 1/2 cup ricotta cheese, well drained

03 - 1 cup fresh strawberries, hulled and sliced

04 - 2 tablespoons honey

05 - 2 tablespoons shelled pistachios, coarsely chopped

06 - Zest of 1/2 lemon (optional)

→ Garnish

07 - Fresh mint leaves (optional)

08 - Pinch flaky sea salt (optional)

# How To Make It:

01 - Toast the bread slices in a toaster or in a dry skillet over medium heat until golden and crisp, about 2–3 minutes per side.

02 - If the ricotta is loose, drain it briefly in a fine-mesh sieve or on a paper towel to remove excess moisture so it spreads without making the bread soggy.

03 - While the toasts are still warm, spread about 1/4 cup of drained ricotta evenly over each slice, leaving a small border at the edges.

04 - Arrange the sliced strawberries in a single even layer over the ricotta on each toast.

05 - Drizzle 1 tablespoon of honey over each prepared toast, using more or less to taste.

06 - Scatter the chopped pistachios and lemon zest over the toasts to add crunch and brightness.

07 - Top with mint leaves and a light pinch of flaky sea salt if desired; serve immediately so the bread remains crisp.

# Expert Advice:

01 -

There’s a little thrill in how the flavors bounce between creamy, crunchy, tart, and sweet.
It’s impressive enough for weekend guests but takes less than fifteen minutes from start to finish.

02 -

Trying to use ricotta straight from the tub made my toast soggy the first time—always drain it if you can.
Lemon zest added at the last second transformed the whole bite, lifting every other flavor.

03 -