Looking for a delicious and easy breakfast that feels just a bit fancy? Treat yourself to a cozy brunch with Lavender-Honey Whipped Ricotta Toast; creamy lemon-kissed ricotta, homemade lavender honey, and sweet fresh berries on warm, buttery brioche.
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There’s something so special about slowing down and treating yourself to a beautiful breakfast or brunch, and this Lavender-Honey Whipped Ricotta Toast is truly a treat. Creamy ricotta is made with bright lemon juice and zest until light and luscious, then it's whipped with homemade lavender-infused honey for a hint of floral sweetness.
Piled high on buttery brioche toast and topped with a blend of fresh, juicy berries, every bite tastes like a little bit of sunshine. Whether you're savoring it with your first cup of coffee, sharing a lazy weekend brunch with friends, or serving it as a snack or an appetizer, this toast is simple to make, but eats like a real treat.
(p.s. I created this recipe especially for my friends at New York Living. I did a "Spring Floral Brunch" segment for them with all floral recipes and this was a huge hit!
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Ingredients & Substitutions
Pictured below are the ingredients needed to make this delicious whipped ricotta toast, including the most delicious homemade ricotta cheese (in less than 30 minutes!) and the most simple lavender-honey. Of course there are store-bought options, and this is a no judgement zone, but let's go over them in detail below the pretty picture:
- Honey - Mild, light-colored honeys (like clover, wildflower, or orange blossom) are best for making lavender honey. Their flavor lets the lavender really shine without overwhelming it.
- Lavender - Make sure the lavender you use is labeled "culinary" or "food-grade." Some lavender sold for crafts or decoration are treated with chemicals and aren’t safe to eat. If you happen to have fresh lavender, you can use it too, just double the amount since fresh herbs are less concentrated than dried.
- Whole milk and heavy cream - We are making a luscious whole milk ricotta. If you are looking for a vegan or low-fat ricotta, I'm afraid I'm not your girl. To get soft and creamy ricotta you need to use dairy with lots of fat. There are experts in vegan cooking who can help you make it with nuts or tofu, or you can buy your favorite.
- Lemon juice - Using fresh squeezed lemon juice will give you soft, lemon flavored curds. You can also use white vinegar, although I would still use some lemon juice to make sure you get that citrus vibe.
- Fruit - You can top your whipped ricotta toast with any fruit you like, or you can top with nuts, or fresh herbs. Check out some of my favorite variations in the next section!
- Bread - I love the buttery sweet flavor of a loaf of fresh baked brioche bread, but again - store-bought yada yada yada 😆 You can also use a crusty artisan bread, some sourdough, sliced baguette, or soft focaccia. Any bread will do.
See recipe card below for a full list of ingredients and measurements.
Variations
Although I think this lavender-honey ricotta toast is the best, ricotta on toast is so iconic and delicious you're going to keep coming back to this recipe. Here’s a mix of sweet and savory whipped ricotta toast ideas to satisfy every craving:
- Honeyed Fig & Pistachio - Top your whipped ricotta with sliced fresh figs (or fig jam), a drizzle of honey, and a sprinkle of chopped pistachios for a Middle Eastern vibe.
- Peach & Basil - Layer whipped ricotta with juicy peach slices and scatter a few fresh basil leaves on top. Fresh thyme would also be good. A tiny pinch of flaky salt will bring all the flavors together.
- Tomato and basil - Skip the honey and whip your ricotta with a couple of tablespoons of good extra virgin olive oil and some sea salt. Spread whipped ricotta on toasted bread, then top with fresh or roasted tomatoes, a few torn basil leaves, more flaky salt, and a crack of black pepper. A drizzle of good olive oil takes it over the top.
Quick Recipe Video
Step-by-Step Instructions
Everyone is always so impressed when I whip out some homemade ricotta cheese. I don't tell them how ridiculously simple it is. That's none of their business.
And though there's no shame in using store-bought ingredients, when making your own is this simple… why not? Making the lavender honey, and the whipped ricotta toast recipe, are also very easy, but so impressive to serve. Let's do this!
Making Lemon Ricotta
But as Ina Garten says, "store-bought is fine"
Step 1: Pour milk, cream, and salt into a medium saucepan over medium-high heat until 195°F with an instant thermometer, or until there is a lot of steam and little bubbles at the edge of the pot. While you are waiting for the milk and cream to heat up, zest your lemon and save for later.
Step 2: Remove from the heat and drizzle in lemon juice. Stir gently in a figure eight motion for 3 to 4 seconds. It should form curds almost immediately. If you don't see clumping with 5 minutes, add another couple of tablespoons lemon juice, or a tablespoon of white vinegar.
Step 3: Using a ladle or a slotted spoon, gently lift the curds out of the pot and into a colander that has been lined with cheesecloth. Drain for about 30 minutes.
Step 4: Fold the reserved lemon zest into your ricotta cheese. Place into a container with a lid. If using right away, keep on the counter. If making later, store in an airtight container in the refrigerator for up to 5 days.
Making Lavender-Honey
Step 1: Pour honey into a small saucepan set over low heat. Do not simmer or boil, merely allow to warm.
Step 2: When warm, stir in your dried lavender buds and allow to continue warming for 15 minutes. Let steep for 20 to 30 minutes abd then strain into a clean container with a lid and store at room temperature.
Making Lavender-Honey Whipped Ricotta
Step 1: Add one cup of ricotta and 2 tablespoons of lavender honey into a food processor (can also be done with a hand mixer)
Step 2: Turn on high for 30 seconds and then scrape down sides. Pulse for another 30 seconds then transfer to a serving or storage container.
Making Whipped Ricotta Toasts
Step 1: Spread a few tablespoons of whipped ricotta onto your toast, or use a piping bag if you want fancy swirls.
Step 2: Top with a variety of fresh berries. I like blueberries, raspberries and blackberries.
Step 3: Drizzle with more lavender honey.
Step 4: Sprinkle with a few more dried lavender buds, and fresh mint would be nice.
Helpful tips
Here are some helpful tips for making amazing whipped ricotta toast so you can make it all the time - because you're going to want to:
- Use quality ricotta, or make your own - If you have access to fresh ricotta (like from an Italian market), grab it! Otherwise, making your own at home takes mere minutes. Plus it’s creamier and less watery than most store-bought versions. If your store-bought ricotta is on the wet side, strain it through cheesecloth for 30 minutes to make it extra thick and creamy.
- Infuse your honey slowly - To make lavender honey, gently warm your honey over low heat with a few tablespoons of dried culinary lavender, then let it steep off the heat for 20–30 minutes, then strain. This gives it a soft, not overpowering, floral flavor.
- Choose the right bread - Buttery, rich brioche is perfect here because it can stand up to the ricotta without getting soggy. If you don't have homemade, look for a good-quality loaf of french bread or even challah. Toast it until it’s golden and slightly crisp on the edges.
- Assemble just before serving - To keep everything fresh, spread the ricotta, drizzle the honey, and add the berries right before serving. If you're prepping for a brunch, you can make the whipped ricotta and lavender honey a day ahead and just toast and assemble in the morning.
Recipe FAQs
Yes! You can whip the ricotta with lemon juice and zest and store it in an airtight container in the fridge for up to 3 days. Give it a quick stir before using, as it might loosen slightly.
Once you’ve infused and strained your lavender honey, store it in a clean jar at room temperature. It’ll keep for several months — just like regular honey! (No need to refrigerate.)
Absolutely. If you’re short on time, high-quality store-bought ricotta and a drizzle of plain honey will still be delicious. Some stores even sell lavender honey, so splurge on that!
Did you try this recipe?
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-Cynthia
📖 Recipe
Lavender Honey Whipped Ricotta Toast
Ingredients
Lavender honey
- 1 cup honey
- 3 tablespoons dried lavender
Lemon ricotta (makes 1 ½ cups)
- 1 quart whole milk
- 2 cups heavy cream
- ¼ cup lemon juice from one lemon
- 1 tablespoon lemon zest from one lemon
- ½ teaspoon kosher salt
The Toast
- Toasted brioche
- Fresh berries
Instructions
Lavender honey
- Add 3 tablespoons dried and 1 cup mild honey to a small saucepan.
- Warm honey over lowest heat, stirring frequently and making sure the honey doesn't boil. Let steep for 15 minutes, then use a fine mesh strainer to remove lavender, allowing honey to go into a jar with a lid.
Lemon Ricotta
- Line a strainer with cheesecloth and set it over a large bowl. Set aside
- In a large saucepan over medium-high heat, combine the milk and cream and allow to heat until bubbles form around the edge and steam is rising, about 195°F. Remove the pan from the heat and add the salt and lemon juice. Stir gently in a figure eight pattern 5 or 6 times and let rest for 15 minutes while the curds separate.
- Use a large slotted spoon to transfer the curds to the cheesecloth-lined strainer. When all of the liquid has drained, discard it and spoon the fresh ricotta into a serving bowl. The cheese will be loose and creamy. For thicker cheese, allow it to strain longer. Stir in the lemon zest.
Lemon-Lavender Whipped Ricotta
- Add the ricotta to your food processor, along with 2 tablespoons of lavender honey. Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds. Transfer to a serving bowl and drizzle with more honey and more lemon zest.
Whipped Ricotta Toast
- Spread or pipe whipped ricotta onto toasts and add more zest, if desired.
- Top with fresh berries and a drizzle of lavender honey. Sprinkle with lavender blossoms and serve.
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I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
I love serving this on sunday mornings with tea!