Day 2 · Breakfast
Ricotta & Honey Sourdough Toast
Serves 2 | 5 min
Toast that tastes like a treat. Creamy ricotta, a drizzle of local honey and whatever fruit is at its best this week.
The recipe card
Day 2
Ricotta & Honey Sourdough Toast
Five minutes to a café breakfast
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Ricotta & Honey Sourdough Toast
Serves 2 | 5 min
Ingredients
- • 2 thick slices sourdough
- • ½ cup whole-milk ricotta
- • 1–2 tbsp local honey
- • A handful of strawberries or seasonal fruit
- • Lemon zest and flaky salt
Method
- 1Toast the sourdough until deeply golden.
- 2Spread generously with ricotta.
- 3Top with sliced fruit, drizzle with honey.
- 4Finish with lemon zest and a pinch of flaky salt.
TINY COVE COTTAGE BAKERY
Ingredients
- 2 thick slices sourdough
- ½ cup whole-milk ricotta
- 1–2 tbsp local honey
- A handful of strawberries or seasonal fruit
- Lemon zest and flaky salt
Instructions
- 1
Toast the sourdough until deeply golden.
- 2
Spread generously with ricotta.
- 3
Top with sliced fruit, drizzle with honey.
- 4
Finish with lemon zest and a pinch of flaky salt.
Best bread for this recipe
Day 2 sourdough, sliced thick. Still soft enough to stay tender, firm enough to toast beautifully.
Seasonal tips
Strawberries in June, peaches in August, figs or roasted grapes in the fall.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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