Breakfast
Charred Persimmon & Brown Butter Ricotta Toast
Thick-cut sourdough gets a deep golden sear in brown butter, then topped with silky whipped ricotta infused with vanilla bean. Ripe persimmons char in a hot pan until edges caramelize, then nestle onto the toast with toasted hazelnuts and a dark, bittersweet burnt honey that cuts through the cream.
914cal per serving
21gprotein
112gcarbs
47gfat
8min prep 16min 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
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