Ricotta Toast with Raspberries and Mint
Prep time: 
Total time: 
Serves: 1 slice
  • 1 good quality bread (I like the Honey Wheat from Panera), sliced about 1 inch thick
  • ¼ tsp. cinnamon
  • ½ tsp. sugar
  • ½ cup raspberries
  • ⅓ c. ricotta cheese
  • zest from 1 lemon
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh mint, roughly chopped
  1. Combine cinnamon and sugar in a small dish. In a separate dish, combine ricotta cheese, lemon zest, lemon juice, and half of cinnamon sugar mixture. Mix well and set aside.
  2. Toast bread to desired darkness. Spread ricotta mixture on toast. Arrange raspberries on top. Sprinkle fresh mint on top of raspberries. Repeat with remaining cinnamon sugar.
Recipe by The Bollin House at http://thebollinhouse.com/2016/08/22/ricotta-toast-with-raspberries-and-mint/