Spiced ricotta on toast with honey and walnuts Recipe

(5 ratings)

Spiced ricotta on toast with honey and walnuts
(Image credit: TI Media Limited)
Preparation Time5 mins
Cooking Time2 mins
Total Time7 mins
Nutrition Per PortionRDA
Calories437 Kcal22%
Fat17 g24%
Saturated Fat4 g20%
Carbohydrates55 g21%

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.


  1. 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.
  2. Gently toast the walnuts in a dry frying pan until fragrant. Toast the bread according to your liking then spread with the spiced ricotta.
  3. 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

Jessica Ransom

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.