Breakfast

Crispy Sourdough with Whipped Ricotta, Roasted Stone Fruit & Honeycomb

Name: Crispy Sourdough with Whipped Ricotta, Roasted Stone Fruit & Honeycomb
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 thick slices sourdough bread (1.5 oz each); 1 cup whole-milk ricotta; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; zest of 1 lemon; 2 medium peaches or plums, halved and pitted; 2 tablespoons wildflower honey; 1.5 oz honeycomb, roughly chopped; 1 tablespoon olive oil; pinch of fleur de sel

Thick-cut sourdough toasted until golden and crackly meets clouds of whipped ricotta infused with vanilla and lemon zest. Roasted peaches and plums concentrate their natural sweetness while honeycomb adds shattered, bitter-sweet texture. A drizzle of wildflower honey ties it all together.

485cal per serving 16gprotein 52gcarbs 22gfat 8min prep 12min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this