Step 1

Whipped Ricotta: place cold ricotta and a pinch of salt in the bowl of a food processor or a bowl with tall sides, if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.

Step 2

Toast: use your toaster to toast them to the desired amount. For the oven: pre-heat the oven to 350°F and place the bread slices on a large baking sheet in a single layer. Bake for 10 minutes, flipping halfway through, until golden brown. Broil: place the sheet pan of bread under the broiler, set to high, for about 2 minutes on each side, watching carefully so they do not burn.

Step 3

Spread a layer of the ricotta across the warm toast. Depending on the slice of bread, I like to do around ¼ cup for each slice. Top as desired with one of the options below (prepare them first for easy assembly) or with one of the simple ideas listed above in the post.

Step 4

Strawberries: if using frozen berries, thaw in the microwave on defrost for 2 minutes. If using fresh, hull and halve any large strawberries. Toss with the vinegar and sugar; let rest for 10-15 minutes if you have time, so the flavors meld together (go ahead and add a pinch of S&P, too). Top on the ricotta toast, and garnish with lots of fresh thyme, flaky sea salt, and freshly ground black pepper.

Step 5

Tomatoes: heat a large skillet over medium-high heat. Add butter and oil, and once melted, add the whole tomatoes, along with a pinch of salt and red pepper flakes. As the tomatoes begin to soften, use the back of a spoon to gently pop them, releasing their juices. Simmer for about 10 minutes until softened and the liquid has thickened slightly. Top on the ricotta toast and garnish with fresh basil, flaky sea salt, and freshly ground black pepper.

Step 6

Broccolini & Chili Oil: toss broccolini in a drizzle of olive oil with a pinch of salt. Roast at 425°F for 12-15 minutes, or in the air fryer at 375°F for 7-9 minutes, tossing halfway through. Top on the ricotta toast and drizzle on chili oil. Garnish with flaky sea salt, and freshly ground black pepper.

Step 7

Mushrooms: heat a large skillet over medium-high heat and add the sliced mushrooms to the dry pan. They will begin to release their liquid over the course of 5-8 minutes. Then, add in the butter, garlic, shallot, and fresh thyme sprigs. Stir to combine and let saute until the shallot is soft and fragrant. Remove the thyme sprigs. Top the ricotta toast with the mushroom mixture and garnish with fresh thyme leaves.

Step 8

Peas & Mint: thaw frozen peas under warm water or in the microwave. Drain if needed, then toss with lemon, mint, olive oil if using, salt, and pepper. Top on the ricotta toast and garnish with extra mint, flaky sea salt, and freshly ground black pepper.

Step 9

Honey & Pistachio: so versatile and no prep required! Assemble the ricotta toast, then drizzle with your desired amount of honey, and sprinkle on chopped pistachios (walnuts or pecans also work). Add fresh blueberries or pear slices, or another berry, if desired.

Step 10

Store any leftover whipped ricotta or toppings in their own airtight container in the fridge for up to 4 days. I like to reheat the tomatoes and mushrooms in the microwave if using them for leftovers before assembling again.