About this recipe
Whipped ricotta on thick toast with honey, pepper, and thyme. Cafe energy at home.
One thick slice per person with half the ricotta mix. If you want more protein, add an egg on the side.
Room-temperature ricotta whips faster and smoother than cold ricotta straight from the fridge.
Step 1
Add ricotta and a pinch of salt to a bowl. Whip with a hand mixer or whisk until fluffy, 60 to 90 seconds.
Step 2
Toast sourdough in a toaster, or in a dry skillet over medium heat, until deeply golden and crisp at the edges, about 3 to 4 minutes.
Step 3
Spread ricotta thickly on each slice. Drizzle honey and olive oil evenly.
Step 4
Finish with thyme leaves and plenty of cracked black pepper. Serve right away.
Tips
Whole-milk ricotta whips fluffier than part-skim. Chill the bowl if your kitchen is warm.
Toast the bread darker than you think. Soft ricotta needs a crisp edge.
Crack black pepper over the honey so the heat cuts the sweetness.
Swaps
RicottaWhipped cottage cheese
Blend cottage cheese smooth first. Macros will shift toward higher protein.
HoneyHot honey
Same volume. Adds chili heat without changing technique.
Equipment
hand mixer or whisk · toaster or skillet
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