Step 1

Toast bread in a toaster or in a pan on the stovetop.

Step 2

Slather the ricotta over the toast and add toppings as desired below.

Step 3

Preheat oven to 400 degrees F. Toss tomatoes in olive oil and spread out on a lined baking sheet (Check out our favorite baking sheet liners here). Season with rosemary, sea salt, and freshly ground pepper to taste. Roast 20-30 minutes or until tomatoes “pop”. Top ricotta toast with tomatoes and rosemary. Enjoy immediately!

Step 4

Half berries and spread out on ricotta toast. Drizzle balsamic vinegar over toast, garnish with mint leaves and enjoy!

Step 5

Spread banana out on ricotta toast. Sprinkle cinnamon and walnuts over the banana. Drizzle honey over toast and enjoy!

Step 6

Spread pear out over ricotta toast, sprinkle thyme over pear. Drizzle with honey and enjoy!

Step 7

Spread lemon zest and basil over ricotta toast. Garnish with red pepper flakes and honey. Enjoy!

Step 8

Spread blueberries out over ricotta toast. I like to mash the berries a bit to release the juices. Garnish with pistachios, and lime zest and enjoy!

Step 9

Spread avocado out over ricotta toast. Sprinkle with pumpkin seeds and sesame seeds. Garnish with lemon zest. Salt and pepper to taste. Enjoy!

Step 10

Combine eggs and milk in a small bowl, whisk until frothy. Heat small non-stick pan over medium heat, add butter. When the butter is just beginning to bubble, add the egg mixture. When the edges of the egg is just starting to set, using a rubber scrapper, gently swipe the egg across the pan. Don’t flip the egg. Continue to gently swipe the egg across the pan as it cooks. Remove the pan from the burner just as the egg is starting to set. The egg will continue to cook a bit more in the pan.

Step 11

Spread the soft scrambled eggs out over the ricotta cheese. Top with capers, salt, and pepper. Enjoy!

Step 12

Spread radishes out over ricotta toast. Sprinkle scallions over toast. Season with salt and pepper to taste. Enjoy!