Pumpkin and ricotta toasts with hot honey recipe
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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Shop ingredientsEach serving contains
- Energy
- 2325kJ 551.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.1g
- Sugars
- 23g
of the Reference intake
Carbohydrate 85.8gProtein 19.7gFibre 10.3g
Method
- 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.
- Combine the ricotta, lemon zest, nutmeg and some seasoning in a small bowl.
- 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.
- 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.
- Any leftover hot honey will keep in an airtight container for up to 1 month.
- See our recipe for Roasted pumpkin
- See more Breakfast recipes
