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Pumpkin and ricotta toasts with hot honey recipe

Pumpkin and ricotta toasts with hot honey recipe

1 rating

Created by The Tesco Real Food team

There's only one way to enjoy ricotta on toast - with roasted pumpkin and a drizzle of hot honey. The perfect sweet and savoury combo for breakfast or brunch. See method

  • Serves 2
  • Takes 20 mins
  • 551 calories / serving

Ingredients

  • 125g ricotta
  • ½ lemon, zested and cut into wedges
  • ¼ tsp nutmeg, grated
  • 4 thick slices of Tesco Finest seeded sourdough, or similar
  • ½ tbsp olive oil
  • 250g or 3 roasted pumpkin or butternut squash wedges, cut into cubes
  • handful chopped parsley
  • sage leaves, to serve (optional)

For the hot honey

  • 4 tbsp honey
  • 1 tbsp chilli flakes
  • 1 tbsp white wine vinegar
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2325kj
    551kcal     28%

  • Fat

    12g 17%

  • Saturates

    3g 17%

  • Sugars

    23g 26%

  • Salt

    2.1g 36%

of the reference intake
Carbohydrate 85.8g Protein 19.7g Fibre 10.3g

Method

  1. To make the hot honey, put the honey, chilli flakes and vinegar into a small pan, stir well and heat gently for 5 mins. Remove from the heat.
  2. Combine the ricotta, lemon zest, nutmeg and some seasoning in a small bowl.
  3. Warm a griddle or frying pan on a high heat. Brush the bread slices all over with the oil and toast for 3-4 mins each side until golden and charred.
  4. Spread the ricotta mixture over the toast, top with the roasted pumpkin or butternut squash and generously drizzle over the hot honey. Finish with a sprinkle of fresh parsley and sage leaves, if you like, plus a squeeze of lemon juice.

See our recipe for Roasted pumpkin

Storage tip: Any leftover hot honey will keep in an airtight container for up to 1 month.

See more Breakfast recipes

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