Golden Spelt Toast with Whipped Honey Ricotta Spread

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

Close-up of a food processor blending ricotta, honey, and lemon zest into a light, airy whipped texture.

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.

A woman's hands reaching for a slice of ricotta honey toast on a linen napkin beside a cup of coffee.

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Cooking Method: Mixed

Cuisine: Mediterranean-Inspired

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 2.75

Calories: 156

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), contains nuts, Vegetarian

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

300 g whole milk ricotta (drained if wet)
3 tbsp honey
1 tsp lemon zest
1/4 tsp fine sea salt

For the toast

4 spelt bread (thick slices; about 2.5 cm / 1 inch thick)
1 tbsp olive oil (or softened butter)

To finish

2 tbsp honey (for drizzling)
40 g walnuts (chopped)
1 pinch flaky sea salt
fresh thyme leaves (small handful; optional)

Instructions

Whip the ricotta

1
If the ricotta looks wet, spoon it into a fine-mesh strainer set over a bowl and let it drain for 10 minutes.
2
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

3
Heat a 10-inch nonstick skillet over medium heat. Brush both sides of the bread slices with olive oil.
4
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

5
Toast the chopped walnuts in a dry pan over medium heat for 2 to 3 minutes, stirring often, until fragrant.
6
Spread a generous layer of whipped ricotta over each warm toast slice.
7
Drizzle with the remaining 2 tbsp honey, then scatter the toasted walnuts, flaky salt, and thyme leaves over the top.
8
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.

Keywords: spelt toast, whipped ricotta, honey ricotta toast, spelt breakfast, ricotta toast recipe

Equipment

food processor or blender
10-inch nonstick skillet
fine-mesh strainer
citrus zester
mixing bowls

Tips

Drain wet ricotta in a strainer for 10 minutes before whipping so the spread stays thick, not runny.
Whip the ricotta for a full 2 minutes so it turns light and holds soft peaks like whipped cream.
Toast the bread in a dry skillet or brush with olive oil for a crisper, more even crust.
Warm the honey slightly before drizzling so it flows evenly over the ricotta instead of pooling.
Toast the walnuts in a dry pan for 2 to 3 minutes to bring out their flavor before scattering them on top.

Variations

Add sliced figs or peaches on top for a juicier, more seasonal version of the toast.
Swap honey for maple syrup and add cinnamon to the ricotta for a warmer flavor.
Use fresh ricotta with a savory topping like flaky salt, black pepper, and olive oil instead of honey.

Storage and Reheating

Assembled toast doesn't keep well. The bread turns soft under the ricotta within an hour, so it's best served right after you build it.

Whipped ricotta stores well on its own. Keep it in an airtight container in the fridge for up to 4 days, then bring it to room temperature before spreading and toast the bread fresh.

Serving Suggestions

Spelt whipped ricotta honey toast works well as a stand-alone breakfast or alongside a bowl of berries and coffee. Cut each slice in half for a lighter appetizer at brunch.

Pair it with a soft-boiled egg or a small green salad for a more filling lunch. A glass of orange juice or sparkling water rounds out the plate.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-whipped-ricotta-honey-toast/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!