Breakfast
Broa Toast with Whipped Ricotta, Roasted Grapes & Crispy Sage
Thick slices of golden broa (Portuguese cornbread) toasted until nutty-crisp, topped with creamy whipped ricotta sweetened with honey, roasted red grapes that burst with jammy warmth, and sage leaves crisped in olive oil until they shatter. A breakfast that tastes like autumn in Lisbon.
484calper serving
12gprotein
36gcarbs
34gfat
8min prep 15min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Overnight Oats Recipe 480 min
- Granola Recipe 50 min
- Chicken Salad Recipe 35 min
- Macaroni Salad Recipe 25 min
- Chia Pudding Recipe 480 min
- Avocado Toast Recipe 8 min
- Roasted Vegetables Recipe 45 min
- Peanut Butter Banana Toast Recipe 6 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Charred Citrus Ricotta Cake with Burnt Honey & Crispy Sage Oil
Breakfast · 577 cal
Whipped Feta & Honeycomb Toast with Charred Tomato Confit
Breakfast · 1007 cal
Torrijas with Caramelized Orange Compote & Orange Blossom Crema Catalana
Dessert · 892 cal
Pan-Seared Halibut with Charred Corn Purée, Pickled Radish & Crispy Sage
Lunch · 963 cal
Pan-Seared Saganaki with Thyme Honey & Charred Figs
Appetizer · 655 cal
Crispy Spiced Cauliflower with Burnt Pomegranate & Whipped Feta
Appetizer · 618 cal
