Description

An artistic, vibrant breakfast toast layered with creamy whipped ricotta, delicate pomegranate ‘flowers’, fresh mint, and bright lemon zest—a refreshing and nourishing start to the day.

Ingredients

Units Scale

2 slices of whole grain or sourdough bread, toasted
1/2 cup whole milk ricotta cheese
1 tablespoon honey (plus extra for drizzling)
1/2 teaspoon vanilla extract
1/4 cup pomegranate arils
1 teaspoon lemon zest
Fresh mint leaves

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Instructions

In a small bowl, whip ricotta with honey and vanilla until smooth and slightly fluffy using a hand whisk or fork.
Toast the bread until golden and crisp.
Spread a generous layer of whipped ricotta over each slice.
Arrange pomegranate arils in flower shapes across the surface of the toast.
Sprinkle lemon zest over the top and add fresh mint leaves between the flowers for a natural, decorative look.
Drizzle lightly with extra honey if desired. Serve immediately.

Notes

Use fresh, high-quality ricotta for the best texture and flavor.
Try different fruit toppings like sliced figs or berries for seasonal variations.
Serve immediately to maintain toast crispness and presentation.

Nutrition

Serving Size: 1 toast
Calories: 180
Sugar: 8g
Sodium: 140mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg