We’re totally smitten with toast — top it with cinnamon sugar, pear compote, or avo, and we’re there. But as of late we’ve been very much partial to this Lavender Smashed Berry Ricotta Toast. Inspired by the toast we had years ago at the (sadly now defunct) SHED Cafe in Healdsburg, we made our own version with a very seasonal twist.
Why You’ll Love This Ricotta Toast Recipe
You’ll love this recipe for smashed balsamic berries with whipped ricotta on toast because it masterfully combines the lush, tart sweetness of balsamic-soaked berries with the creamy, mild flavor of ricotta, creating a perfectly balanced bite. The addition of a crunchy topping made from almonds, poppy seeds, and lavender adds a delightful texture and an aromatic finish that elevates this dish from simple to sublime.
Recipe Ingredients
Here are the ingredients you’ll need to make these whipped ricotta toasts:
For The Nut Topping:
- Almonds: Raw almonds or pistachios or walnuts will add a nutty crunch
- Flax Seeds: Or chia seeds will pack a nutritional punch.Â
- Dried Culinary Lavender Buds: Just a bit of lavender will bring a lovely spring flavor.Â
- Poppy Seeds: A touch of poppy seeds adds a delightful crunch!
For The Balsamic Berries:
- Fresh Raspberries and Strawberries: Any mix of seasonal berries works!
- Honey: Or coconut sugar or maple syrup for some sweetness.
- Balsamic Vinegar: Use aged high-quality balsamic for a tart, sweet bite.
For The Whipped Ricotta:
- Whole Milk Ricotta Cheese: The good stuff is essential here for a light, airy texture.Â
- Lemon Zest: Really any citrus zest would work!
- Honey: Or coconut sugar or maple syrup if you’d prefer.Â
- Toasted Seeded Bread: Look for whole grain seeded (or poppy seed) bread. If you can’t find it, a high-quality whole grain bread will do. Â
How To Make This Recipe
It takes just four steps to make these ricotta toasts. And, since the nut topping, the berries, and the whipped ricotta can all be prepared ahead, you can simply assemble them right before serving them!
- Make The Nut Topping: Toast the almonds and sesame or flax seeds in a dry pan over low heat until just golden brown and there’s a nutty smell, about 5 minutes. Remove from heat, let cool a few minutes then place in a mini food processor along with the lavender and poppy seeds and pulse a few times until the mixture is finely ground.Â
- Make The Balsamic Berries: Place about 3/4 of the raspberries in bowl and smash until all the berries are broken up. Stir in the honey or coconut sugar, balsamic, and a pinch of salt. Stir in the remaining raspberries and strawberries, and set aside until ready to use.Â
- For The Whipped Ricotta:Â Place the ricotta and honey in a bowl or in a small food processor and pulse until it is a light, airy consistency, about 10 pulses.Â
- Assemble The Toasts: Top the toasts with ricotta, the berry mixture, a sprinkel of the nut mixture, some honey, and serve.Â
What To Serve With It
Here are a few other perfect spring brunch recipes to serve with this ricotta toast:
Lavender Smashed Berry Ricotta Toast Recipe
Equipment
Ingredients
For The Nut Topping:
- 1/4 cup whole raw almonds
- 1 tablespoon raw flax seeds
- 1/4 teaspoon dried culinary lavender buds
- 1/8 teaspoon poppy seeds
- Pinch Sea salt
For The Balsamic Berries:
- 1/2 pint (about 6 ounces) fresh raspberries plus more for garnish
- 8 ounces strawberries hulled, quartered and sliced
- 1 tablespoons honey
- 1/2 to 1 teaspoon balsamic vinegar
For The Whipped Ricotta:
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- 1 tablespoon honey
- 8 (1/2 inch) slices seeded whole wheat bread toasted
Instructions
- Make The Nut Topping: Toast the almonds and sesame or flax seeds in a dry pan over low heat until just golden brown and there’s a nutty smell, about 5 minutes. Remove from heat, let cool a few minutes then place in a mini food processor along with the lavender and poppy seeds and pulse a few times until the mixture is finely ground.Â
- Make The Balsamic Berries: Place about 3/4 of the raspberries in bowl and smash until all the berries are broken up. Stir in the honey or coconut sugar, balsamic, and a pinch of salt. Stir in the remaining raspberries and strawberries, and set aside until ready to use.Â
- For The Whipped Ricotta: Place the ricotta and honey in a bowl or in a mini food processor and pulse until it is a light, airy consistency, about 10 pulses. Add a pinch of salt and the lemon zest and mix until well combined. Taste and add more salt or honey, as desired. Â
- Assemble The Toasts: Divide the ricotta on the toasts and top with a spoonful of the berry mixture (with a bit of their juices). Sprinkle the nut mixture on top, finish with a tad more salt, honey, and zest and serve.Â
