By Brittanie Peterson
Preheat your broiler on high or heat a non-stick skillet over medium-high heat.
Lightly toast the sourdough slices under the broiler or in the skillet until golden brown on both sides, approximately 2 minutes per side. Set aside.
In a dry skillet over medium heat, toast the sliced almonds until they are golden brown and fragrant, stirring frequently, for about 2-3 minutes. Remove from heat and set aside.
In a bowl, mix the ricotta cheese with the lemon zest and a pinch of salt until smooth and creamy.
Spread the ricotta mixture evenly over each slice of toasted sourdough bread.
Rinse and gently pat dry the mixed berries. Distribute them evenly over the ricotta-topped toast.
Drizzle the honey over the berries and ricotta on each slice of toast.
Sprinkle the toasted almonds over the top of each toast for added crunch.
How did this recipe turn out? Let others know!
to rate this recipe
By Brittanie Peterson
This Breakfast Snack Brunch Vegetarian recipe is ready in 15 minutes and features sourdough bread, ricotta cheese, mixed berries and other delicious ingredients. Contains 300 calories total.
Preheat your broiler on high or heat a non-stick skillet over medium-high heat.
Lightly toast the sourdough slices under the broiler or in the skillet until golden brown on both sides, approximately 2 minutes per side. Set aside.
In a dry skillet over medium heat, toast the sliced almonds until they are golden brown and fragrant, stirring frequently, for about 2-3 minutes. Remove from heat and set aside.
In a bowl, mix the ricotta cheese with the lemon zest and a pinch of salt until smooth and creamy.
Spread the ricotta mixture evenly over each slice of toasted sourdough bread.
Rinse and gently pat dry the mixed berries. Distribute them evenly over the ricotta-topped toast.
Drizzle the honey over the berries and ricotta on each slice of toast.
Sprinkle the toasted almonds over the top of each toast for added crunch.
Calories per Serving: 300
Your Rating:
