By Sophie Conniff
Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil or butter.
Place the whole-grain bread slices in the skillet and toast each side until golden brown and crispy, about 2-3 minutes per side. Remove and set aside.
In a small bowl, mix together the ricotta cheese, lemon zest, 1 tablespoon of honey, salt, and black pepper until well combined and creamy.
Spread the ricotta mixture evenly over the toasted bread slices.
Top the ricotta-covered toast with a generous portion of mixed berries.
Drizzle the remaining 1 tablespoon of honey over the berries on each toast.
Serve immediately, optionally garnished with additional lemon zest or a light sprinkle of sea salt for extra flavor.
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This Breakfast Vegetarian Snack recipe is ready in 15 minutes and features whole-grain bread, ricotta cheese, lemon zest and other delicious ingredients. Contains 320 calories total.
Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil or butter.
Place the whole-grain bread slices in the skillet and toast each side until golden brown and crispy, about 2-3 minutes per side. Remove and set aside.
In a small bowl, mix together the ricotta cheese, lemon zest, 1 tablespoon of honey, salt, and black pepper until well combined and creamy.
Spread the ricotta mixture evenly over the toasted bread slices.
Top the ricotta-covered toast with a generous portion of mixed berries.
Drizzle the remaining 1 tablespoon of honey over the berries on each toast.
Serve immediately, optionally garnished with additional lemon zest or a light sprinkle of sea salt for extra flavor.
Calories per Serving: 320
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