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Pumpkin and ricotta toasts with hot honey recipe
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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
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
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2325kj
551kcal
28%
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Fat
12g
17%
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Saturates
3g
17%
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Sugars
23g
26%
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Salt
2.1g
36%
of the reference intake
Carbohydrate 85.8g
Protein 19.7g
Fibre 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.
See our recipe for Roasted pumpkin
Storage tip: Any leftover hot honey will keep in an airtight container for up to 1 month.
See more Breakfast recipes