Lemon Ricotta Raspberry Toast
A bright and refreshing toast topped with creamy lemon-infused ricotta and sweet-tart raspberries. Perfect for a quick breakfast, brunch, or light snack.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Toasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 slices bread
- 1/2 cup ricotta cheese
- 1/2 cup fresh raspberries
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1–2 teaspoons honey or maple syrup
- Pinch of salt
- Fresh mint leaves (optional)
Instructions
- Toast the bread slices until golden and crisp.
- In a small bowl, mix ricotta cheese with lemon zest, lemon juice, and a pinch of salt until smooth.
- Spread the lemon ricotta mixture evenly over the toasted bread.
- Top with fresh raspberries, gently pressing them into the ricotta.
- Drizzle with honey or maple syrup.
- Garnish with fresh mint leaves if desired and serve immediately.
Notes
- Use fresh raspberries for best texture and flavor.
- Substitute ricotta with mascarpone or cream cheese if desired.
- Add granola or chopped nuts for extra crunch.
- Prepare ricotta mixture ahead and store for up to 2 days.
- Assemble just before serving to keep toast crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
Find it online: https://thefamilycooking.com/lemon-ricotta-raspberry-toast/
