Make these hearty ricotta toasts year-round by switching out the fruit. Try apples or figs in the fall, pomegranate arils or pears come winter or fresh berries in the spring., July 2022


Credit: Greg DuPree

Recipe Summary

20 mins
20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Combine honey, crushed red pepper and cardamom in a small microwave-safe bowl (make sure there are a few inches of headroom). Microwave on High to warm through, about 15 seconds. Let cool to room temperature, 10 to 15 minutes.

  • Combine ricotta, lemon zest, salt and 1 tablespoon of the hot honey in a medium bowl; whisk until fluffy, about 15 seconds. 

  • Brush one side of each bread slice with 2 teaspoons oil. Heat a large skillet over medium heat and toast the bread, oiled-side down, until golden and crisp, 2 to 3 minutes. Flip and toast the other side for 1 minute. 

  • Spread 1/4 cup of the ricotta mixture on each piece of toast, then top with fruit slices. Drizzle each toast with about 2 teaspoons hot honey. Sprinkle with flaky salt, if desired.

To make ahead

Refrigerate ricotta mixture (Step 2) for up to 2 days.

Nutrition Facts

1 toast
408 calories; protein 11g; carbohydrates 50g; dietary fiber 4g; sugars 33g; added sugar 17g; fat 19g; saturated fat 7g; mono fat 10g; poly fat 1g; cholesterol 32mg; vitamin a iu 825IU; vitamin b3 niacin 2mg; vitamin c 14mg; vitamin d iu 6IU; vitamin e iu 2IU; folate 15mg; vitamin k 9mg; sodium 263mg; calcium 159mg; iron 2mg; magnesium 17mg; phosphorus 121mg; potassium 289mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 9mcg.