Ricotta-Honey-Almond Toast


Clearly, I love to cook.  I love taking care of and playing with my children.  I love spending time with my husband, family, and friends.  What I don’t love? Cleaning.  And with 3 toddlers in the house, whose main food choices generate an unbelievable amount of crumbs and stickiness, there is as always an endless supply of jelly stains and muffin crumbs to be wiped up or vacuumed.

So the news the plumber just delivered to me that the dishwasher is out of commission until next week was not the highlight of my morning.  I am well aware I could have much worse problems so it isn’t bumming me out too much.  I am still in a great – thank god its Friday and the husband will be around this weekend and we have babysitters both nights– mood.  But, it will halt plans to create any meals that require more then one or two bowls or pots.

Luckily I had a stash of ricotta left over from the crostini recipe.  I assembled this dish for my brunch – morning was too rushed to have breakfast, have to pick up kids in a few minutes, and Matty is napping – so I am enjoying this in a moment of peace and quiet, and mentally sifting through the take out menus for dinner.

Ricotta-Honey-Almond Toast


  • 1 piece of delicious whole grain bread, toasted. I keep Ezekiel bread in the freezer at all times and just grabbed a slice of that.
  • fresh ricotta
  • honey
  • sliced almonds
  • coarse salt and pepper


  1. Spread a layer of ricotta on the toast.
  2. Sprinkle almonds on top.
  3. Drizzle honey over that creation.
  4. Sprinkle some Maldon salt ideally, or kosher, and a dash of freshly ground pepper.

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