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Pumpkin and ricotta toasts with hot honey recipe

Pumpkin and ricotta toasts with hot honey

Created by The Tesco Recipes team

There's only one way to enjoy ricotta on toast - with roasted pumpkin and a drizzle of hot honey. The perfect sweet and savoury combo for breakfast or brunch.

See method
  • Serves 2
  • Takes 20 mins
  • 551 calories / serving

    Ingredients

    • 125g ricotta
    • ½ lemon, zested and cut into wedges
    • ¼ tsp nutmeg, grated
    • 4 thick slices of Tesco Finest seeded sourdough, or similar
    • ½ tbsp olive oil
    • 250g or 3 roasted pumpkin or butternut squash wedges, cut into cubes
    • handful chopped parsley
    • sage leaves, to serve (optional)

    For the hot honey

    • 4 tbsp honey
    • 1 tbsp chilli flakes
    • 1 tbsp white wine vinegar

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    Each serving contains

    Energy
    2325kJ 551.0kcal
    28%
    Fat
    12g
    medium17%
    Saturates
    3g
    low17%
    Salt
    2.1g
    high36%
    Sugars
    23g
    medium26%

    of the Reference intake

    Carbohydrate 85.8gProtein 19.7gFibre 10.3g

    Method

    1. To make the hot honey, put the honey, chilli flakes and vinegar into a small pan, stir well and heat gently for 5 mins. Remove from the heat.
    2. Combine the ricotta, lemon zest, nutmeg and some seasoning in a small bowl.
    3. Warm a griddle or frying pan on a high heat. Brush the bread slices all over with the oil and toast for 3-4 mins each side until golden and charred.
    4. Spread the ricotta mixture over the toast, top with the roasted pumpkin or butternut squash and generously drizzle over the hot honey. Finish with a sprinkle of fresh parsley and sage leaves, if you like, plus a squeeze of lemon juice.
    5. Any leftover hot honey will keep in an airtight container for up to 1 month.

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