Ricotta toast has become a bit of a trend, and I’ll admit I resisted at first. But with an elegant twist like this, I’m a convert. This basil ricotta toast elevates the basic idea and is an easy, simple, fresh and tasty snack or lunch.
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You may have seen me mention before that I’m usually not the first to jump on trends and am instead a bit more skeptical. However I’ll sometimes try them over time and come round to them.
Take Buddha bowls, for example – it’s really just a trendy way of saying a mix of grain, protein, veggies and a sauce as many cultures have been doing for years, like the Korean sashimi rice bowl, hoedeopbap, I shared. And I’ve run with the idea in my leftover steak and quinoa bowl (a particular favorite) and crab rice Buddha bowl.
Avocado toast is another – open sandwiches, like Danish smørrebrød, have been around for ages, so it’s no big leap to use avocado. And while I haven’t shared in it’s simplest form, my golden beet and avocado toast is still one of my favorite bread-based dishes.
This basil ricotta toast gives it a bit of a run for it’s money, though. Especially when you factor in how easy it is.
How to make this basil ricotta toast
- Whip together the ricotta, lemon zest and juice and shredded basil;
- Toast the bread;
- Spread the ricotta mixture on the toast.
- Although not absolutely needed, I love it topped with a little oil and slow roasted tomatoes.
As with many things so simple, it’s all about ingredients. I found some fantastic local ricotta to use as a base, some great sourdough bread and made some slow roasted tomatoes to top them off. The little bit of basil and lemon in the ricotta give a lovely freshness and it all goes so well.
Basil ricotta toast is such a simple dish that’s perfect as a snack or light lunch. You can even make the ricotta mixture ahead of time and put it in a small container to take with you so you can make this on a picnic or at work. Because it’s not just kids lunch box ideas we need, right – lunch should be tasty for all! (By the way, try one of these make ahead salads as another great lunch/picnic idea).
Get more inspiration in the lunch recipes archives.
Basil ricotta toast
- 1/2 cup ricotta
- 1/2 lemon zest ie from 1/2 lemon
- 1/4 tsp lemon juice or a little more to taste
- fresh basil finely chopped
- 4 slices bread I used sourdough, which worked well, or a wholegrain would also be good
- a little olive oil to top
- a few slow roasted tomatoes optional
- Whip together the ricotta, lemon zest, lemon juice and finely chopped basil until well mixed.
- Toast the bread until it's lightly toasted then top with the ricotta mixture. Drizzle on a little olive oil and top with some slow roasted tomatoes (optional but highly recommended!)
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