Lemon Pepper Ricotta Toast with Honey and Zest

Why You’ll Love This Recipe

• Bright, zesty flavors meet creamy, cloud-light ricotta.
• Ready in under 15 minutes with simple, high-impact ingredients.
• Perfect for brunch, a fancy snack, or a quick appetizer.
• Scales easily and looks restaurant-level with minimal effort.

Grocery List

• Produce: 1 medium lemon
• Dairy: Whole-milk ricotta (8 oz)
• Pantry: Sourdough bread, extra-virgin olive oil, honey, black peppercorns, kosher salt, flaky sea salt

Full Ingredients

Whipped Ricotta

• 1 cup (8 oz / 225 g) whole-milk ricotta, drained if watery
• 1 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt
• 1/4 tsp coarsely cracked black pepper

Toast & Finishes

• 4 slices hearty sourdough bread, 3/4-inch thick
• 2 tsp extra-virgin olive oil, for drizzling
• 1 tsp finely grated lemon zest (reserved from above)
• 1/2 tsp coarsely cracked black pepper
• 4 tsp runny honey
• 1/4 tsp flaky sea salt

Step-by-Step Instructions

Step 1: Preheat and prep the lemon

Preheat the oven to 425°F with a rack in the center. Line a sheet pan for easy cleanup. Wash and dry the lemon, then finely grate 2 teaspoons of zest with a microplane. Set aside 1 teaspoon zest for finishing and use 1 teaspoon in the ricotta.

Step 2: Whip the ricotta

In a medium bowl (or small food processor), combine the ricotta, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon coarsely cracked black pepper. Whisk vigorously for 60–90 seconds (or process 20–30 seconds) until the ricotta is silky, glossy, and spreadable.

Step 3: Toast the bread

Place the sourdough slices on the sheet pan and bake for exactly 6 minutes, flipping at the 3-minute mark, until the surfaces are golden and the edges crisp. The centers should stay slightly tender.

Step 4: Slather while warm

While the toast is hot, spread about 1/4 cup whipped ricotta over each slice. Use the back of a spoon to create swoops and ridges—these little valleys will catch the olive oil, honey, and lemon zest.

Step 5: Finish with lemon, pepper, honey, and salt

Drizzle each toast with 1/2 teaspoon extra-virgin olive oil and 1 teaspoon honey. Sprinkle evenly with the remaining 1 teaspoon lemon zest, 1/2 teaspoon coarsely cracked black pepper (for a pronounced lemon-pepper bite), and the flaky sea salt.

Step 6: Serve immediately

Transfer to plates and serve right away while the toast is crisp, the ricotta is soft, and the honey and oil are gently pooling in the swirls. For sharing, slice each toast in half on the diagonal.

Pro Tips

• Drain watery ricotta in a fine-mesh sieve for 10–15 minutes for an extra-luxe texture.
• Use a coarse grind or crack whole peppercorns with a mortar and pestle for bold, aromatic bites.
• Warm the honey slightly so it flows in thin, glossy threads over the ricotta.
• Use a microplane for ultra-fine zest; avoid the white pith to keep flavors bright, not bitter.
• Choose sturdy, open-crumb sourdough—the holes trap the whipped ricotta and juices.

Variations

• Savory swap: Skip honey, add a squeeze of lemon juice and a few capers, and finish with extra cracked pepper.
• Protein boost: Layer paper-thin prosciutto under the ricotta before finishing with lemon and pepper.
• Spicy-sweet: Add a pinch of red pepper flakes or a drizzle of hot honey at the end.

Storage & Make-Ahead

Whipped ricotta can be made up to 3 days ahead; store covered in the refrigerator and stir before using. Toast and assemble just before serving for best texture. Assembled toasts are best eaten immediately and do not store well.

Nutrition (per serving)

Approximate per toast: 380 calories; 14 g protein; 42 g carbohydrates; 14 g fat; 2 g fiber; 430 mg sodium; 7 g sugars. Values will vary based on bread size and specific brands.