Description
This fluffy, whipped ricotta toast is piled high with berries, almonds and honey and is delicious for breakfast or a snack!
Ingredients
Scale
- Sourdough Boule Loaf, Bake at Home
- 1 container Kite Hill Ricotta Alternative, whipped (room temperature)
- Blackberries
- Raspberries
- Sliced Almonds, for sprinkling
- Beeyond The Hive Raw Wildflower Honey, for drizzling
Instructions
- Soften the ricotta: Add the ricotta to a glass bowl and let it come to room temperature on the counter.
- Bread: Bake the Sourdough loaf according to package directions. Let cool slightly.
- Whip: In a food processor or with a hand mixer whip the ricotta until fluffy.
- Assemble: Slice the bread and top with some whipped ricotta, berries and sliced almonds.
- Garnish: Right before serving, drizzle with some honey.
Equipment
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Notes
- Ricotta: Let it come to room temperature before whipping it. This way, the mixture will be much easier to mix, and it will be easier to spread over the bread. (I add the ricotta to a glass bowl and let it come to room temperature on the counter. Once ready, I whip it in a food processor).
- Category: Breakfast, Brunch, Snack
- Method: Bake
- Cuisine: American
Keywords: Berry Recipes, Breakfast, Brunch, Dairy-Free Recipes, Easy Snack Recipes, Fruit, Honey, Vegan Ricotta
