Crisp toasted bread spread with airy whipped ricotta, honey, pistachios, lemon zest and flaky salt.
# What Goes In:
→ Bread
01 - 8 slices rustic baguette or sourdough
→ Cheese
02 - 1 cup whole-milk ricotta
→ Dairy
03 - 2 tablespoons heavy cream
→ Toppings
04 - 2 tablespoons honey
05 - 1/4 cup shelled pistachios, roughly chopped
06 - Zest of 1 lemon (optional)
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste
→ Garnish (optional)
09 - Fresh mint leaves
# How to Make It:
01 - Preheat the oven to 400°F. Arrange the bread slices in a single layer on a baking sheet and bake until golden and crisp, about 8–10 minutes, turning once halfway through.
02 - Place ricotta and heavy cream in a food processor or mixing bowl and whip until very smooth and airy, about 1–2 minutes.
03 - Using a spoon or spatula, spread a generous portion of the whipped ricotta onto each warm toast while the bread is still hot.
04 - Drizzle each toast with honey, then scatter the chopped pistachios and finish with lemon zest if using.
05 - Lightly season with flaky sea salt and freshly ground black pepper; tuck a small mint leaf onto each piece if desired.
06 - Serve immediately to maintain contrast between crisp toast and creamy topping.
