Spelt whipped ricotta honey toast is a simple breakfast built from three parts: crisp toasted spelt bread, a light whipped ricotta spread, and a drizzle of honey. The ricotta whips up smooth and airy in a food processor, so it spreads without tearing the toast.
Spelt bread gives the toast a nutty, slightly sweet base that holds up under the soft ricotta. The texture stays light, not heavy, even with the honey and walnuts on top.
You can whip the ricotta a day ahead and toast the bread fresh when you’re ready to eat. This keeps the morning routine short.
The one detail that matters: ricotta that isn’t drained turns the spread runny instead of light. Ten minutes in a strainer over a bowl fixes this before you whip it.
Why You’ll Love This Recipe
- Whipped ricotta stays light and spreads without tearing bread
- Ready in under 20 minutes start to finish
- Ricotta can be whipped a full day ahead
- Works for breakfast, brunch, or a simple snack
Ingredient Notes
- spelt bread: Use a thick-cut, sturdy loaf so the toast holds the ricotta without going soft. Sourdough spelt works well too.
- ricotta: Whole milk ricotta whips lighter than part-skim. Drain it for 10 minutes if it looks wet, or the spread turns runny.
- honey: A mild honey lets the lemon and ricotta come through. Swap in maple syrup for a different flavor.
- lemon zest: Adds brightness without making the spread taste sour. Skip it if you prefer a plainer, sweeter ricotta.
- walnuts: Toasted walnuts add crunch against the soft ricotta. Pecans or pistachios work as a swap.
- olive oil: Used to crisp the bread in the pan. Butter works too and adds a richer flavor.
- flaky sea salt: A small pinch at the end balances the honey’s sweetness. Don’t skip it.
Golden Spelt Toast with Whipped Honey Ricotta Spread
Description
Thick slices of toasted spelt bread hold a light, tangy whipped ricotta and a drizzle of honey, finished with toasted walnuts and flaky salt.
Ingredients
For the whipped ricotta
For the toast
To finish
Instructions
Whip the ricotta
- If the ricotta looks wet, spoon it into a fine-mesh strainer set over a bowl and let it drain for 10 minutes.
- Add the ricotta, 3 tbsp honey, lemon zest, and salt to a food processor. Blend for 2 minutes, scraping down the sides once, until smooth and light like whipped cream.
Toast the spelt bread
- Heat a 10-inch nonstick skillet over medium heat. Brush both sides of the bread slices with olive oil.
- Toast the bread for 2 to 3 minutes per side, until golden brown and crisp at the edges. Toast in two batches if all four slices don't fit in a single layer.
Assemble and serve
- Toast the chopped walnuts in a dry pan over medium heat for 2 to 3 minutes, stirring often, until fragrant.
- Spread a generous layer of whipped ricotta over each warm toast slice.
- Drizzle with the remaining 2 tbsp honey, then scatter the toasted walnuts, flaky salt, and thyme leaves over the top.
- Serve immediately while the toast is still warm and crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 156kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 38mg13%
- Sodium 456mg19%
- Potassium 184mg6%
- Total Carbohydrate 59g20%
- Dietary Fiber 4g16%
- Sugars 25g
- Protein 16g32%
- Vitamin A 180 IU
- Vitamin C 2 mg
- Calcium 225 mg
- Iron 2 mg
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 215 mg
- Magnesium 52 mg
- Zinc 1.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Drain wet ricotta for 10 minutes before whipping.
- Whip ricotta a full 2 minutes for the lightest texture.
- Toast bread just before serving so it stays crisp.
- Use thick-cut spelt bread so toast doesn't go soggy.
