Woken up wishing for dessert for breakfast? Our whipped, spiced ricotta with honey and walnuts is sure to satisfy your sweet cravings.
Spiced ricotta on toast with honey and walnuts is a sophisticated brunch option that’s easy to prepare ahead and it’s perfect for sharing. Make a big pot of hot coffee and let your friends and family assemble their own toasts with as much or as little of the topping as they like.
We like sourdough bread as it has a great texture and the robust flavour perfectly matches the creamy ricotta and sweet honey. If you’d prefer, this recipe also works brilliantly well with pecans and maple syrup.
The ricotta would also pair well with coffee cake or a chocolate sponge and makes a lovely alternative to buttercream. If you prefer savoury breakfast or brunch recipes but love sourdough, try our fried halloumi with asparagus and olives. Or go for the classic combination of poached eggs and avocado.
- Place the ricotta, icing sugar, cinnamon and lemon juice in a large bowl and whisk until light and fluffy. You can do this by hand or an electric whisk will make it much quicker.
- Gently toast the walnuts in a dry frying pan until fragrant. Toast the bread according to your liking then spread with the spiced ricotta.
- Top with some walnuts and a drizzle of honey. Garnish with micro herbs, if using.
- 250g ricotta
- 1tbsp icing sugar
- ½tsp cinnamon
- 1tsp lemon juice
- 100g walnut halves, toasted
- 12 slices sourdough bread
- 40ml honey
- Micro herbs to garnish, optional
Top Tip for making Spiced ricotta on toast with honey and walnuts
Prepare the ricotta mixture ahead of time and keep in the fridge until ready to serve
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
Doctor reveals why we should stop eating porridge for breakfast
According to a cardiologist, porridge is the wrong breakfast choice but not every one agrees...
By Emily Smith Published
Dolly Parton's genius hack for the perfect breakfast is weird but we want to try it
This comes, of course, after she tumbles out of bed and stumbles to the kitchen, and pours herself a cup of ambition
By Madeline Merinuk Published
This is why you should NEVER skip breakfast if you want good hair
Breakfast is the key to healthy locks, according to a hair expert
By Caitlin Elliott Published