Bright, fresh and irresistibly creamy, this Basil-Lemon Ricotta Toast is the perfect balance of zesty citrus, aromatic basil and rich, whipped ricotta. Whether you're looking for a quick brunch, a light lunch, or an elegant appetizer, this easy-to-make toast delivers vibrant flavors in every bite. Topped with a drizzle of honey and a sprinkle of flaky sea salt, it’s a simple yet elevated dish that’s sure to impress.
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Why You'll Love This Recipe
- Quick and easy. Takes just 10 minutes from start to finish!
- Variety of flavors. Creamy, tangy and herby all in one bite.
- Great anytime. Perfect for breakfast, brunch or a snack.
Ingredients You'll Need
- Bread. Sourdough, ciabatta or baguette work best.
- Ricotta. Choose whole milk ricotta for a creamy texture - or easily make your own at home with my quick, homemade ricotta recipe!
- Lemon zest. Brightens up the ricotta.
- Fresh basil. A fresh, herby contrast.
- Honey. For that touch of sweetness.
- Crushed pistachios. Optional but ideal for a satisfying crunch.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Step-by-Step Instructions
- Whip the ricotta. In a small bowl, mix ricotta, lemon zest, chopped basil, honey and a pinch of salt until smooth and creamy.
- Toast the bread. Toast your bread slices until golden and crisp. I like to use a grill pan to control how toasty it gets.
- Assemble. Spread the ricotta mixture generously on the warm toast.
- Finish & serve. Drizzle with extra honey, sprinkle with crushed pistachios (if using), and top with extra basil leaves. Serve immediately and enjoy!
Substitutions
- Dairy-Free? Swap ricotta for whipped coconut yogurt or cashew cheese.
- No Honey? Use maple syrup or a drizzle of balsamic glaze for your sweet drizzle.
- No Basil? Fresh mint works beautifully as a swap in this recipe.
Variations
- Savory version. Skip the honey, add cracked black pepper and a drizzle of olive oil.
- Berry basil toast. Top with strawberries or blueberries for fruity addition.
- Tomato-topped toast. Sprinkle cherry tomatoes (or even this fresh tomato sauce) for a savory version of this toast.
Storing and Making Ahead
The assembled ricotta toast is best eaten immediately, but you can store the ricotta mixture in the fridge for up to 3 days.
Top tip
For an extra smooth ricotta texture, blend it in a food processor for 1-2 minutes before spreading so you're left with a creamy spread!
FAQ
Yes! Try mascarpone or whipped goat cheese for a different flavor.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
More Fabulous Bites
Hungry for more? Try these recipes next:
Basil-Lemon Ricotta Toast (Quick & Easy!)
Ingredients
- 2 slices bread ciabatta, sourdough or any kind you prefer
- ½ cup whole milk ricotta cheese
- 1 teaspoon lemon zest
- ¼ cup fresh basil leaves
- 1 teaspoon honey plus more for drizzling
- 1 pinch kosher salt
- crushed pistachios optional
Instructions
- Whip the ricotta. In a small bowl, mix ricotta, lemon zest, chopped basil, honey and a pinch of salt until smooth and creamy.
- Toast the bread. Toast your bread slices until golden and crisp.
- Assemble. Spread the ricotta mixture generously on the warm toast.
- Finish & serve. Drizzle with extra honey, sprinkle with crushed pistachios (if using), and top with extra basil leaves. Serve immediately and enjoy!
Notes
- Storing and Making Ahead
- The assembled ricotta toast is best eaten immediately, but you can store the ricotta mixture in the fridge for up to 3 days.
- Top Tip
- For an extra smooth ricotta texture, blend it in a food processor for 1-2 minutes before spreading so you're left with a creamy spread!
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