Baked Lemon-Ricotta Toast with Spring Herbs on Rye
Whipped lemon ricotta baked onto wholegrain rye until warm and set, finished with herbs, honey and cracked pepper.
Best for A high-protein, calcium-rich wholegrain breakfast that stays low in added sugar
This is the Italian breakfast I make when I want something that feels indulgent but eats like fuel: fresh ricotta whipped with lemon zest, an egg and a little Parmesan, spread thick on dense wholegrain rye and baked until the top just sets and the crust crackles. The egg turns the ricotta from a spread into a proper soft custard, so you get real protein and calcium instead of white toast and jam. I keep it barely sweet — a thread of honey against lemon and black pepper — and pile on spring herbs so it tastes like April, not dessert.
Ingredients
- 4 wholegrain rye bread , thick slices, about 1.5 cm
- 300 g whole-milk ricotta , well drained if watery
- 1 large eggs , large
- 25 g Parmesan cheese , finely grated
- 1 lemon , zest of all, plus juice of half
- 15 ml olive oil , for brushing
- 15 ml honey , for finishing
- 10 g fresh mint and dill , leaves torn, mixed
- 1 fine sea salt , to taste
Instructions
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1
Heat the oven to 200°C. Line a baking sheet with parchment. Brush both sides of the rye slices lightly with olive oil and arrange on the sheet.
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2
In a bowl, whisk the ricotta, egg, Parmesan, all the lemon zest, the juice of half the lemon and a good pinch of salt until smooth and slightly whipped. Spread thickly over each slice, right to the edges, mounding it slightly in the center.
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3
Bake until the ricotta is set with golden edges and the rye crust is crisp, 12 to 15 minutes. Let cool 2 minutes so the custard firms.
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4
Finish each toast with a thread of honey, the torn mint and dill, flaky salt and plenty of cracked black pepper. Serve warm.