Toast with ricotta, honey and walnuts (Pane, ricotta e miele)
Nutrition / servings
549kcal
21gProtein
62gCarbs
26gFat
Ingredients
- 4 slice bread
- 7.05 oz (200 g) fresh ricotta
- 2 tbsp honey
- 1.06 oz (30 g) roasted walnuts
- 0.5 tsp lemon peel
- 1 pinch salt
Description
1. Leave the ricotta to drain in a sieve for 10 minutes, then beat it creamy with a fork in a bowl with a pinch of salt and the grated lemon zest.
2. Toast the slices of bread in a toaster or dry frying pan until crisp on both sides.
3. Roughly crush the toasted walnuts.
4. Spread the ricotta thickly on the still-warm toast.
5. Sprinkle with the walnuts and drizzle with honey in a thin stream.
6. Serve immediately while the bread is crisp.
Tip: A rustic Italian breakfast: you can swap the honey for fig jam and the walnuts for pistachios, and a sprig of fresh thyme goes well too if you have one.
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