Crispy Sourdough Toasts with Creamy Ricotta, Apple and Hot Honey

There’s something magical about a perfectly toasted slice of bread. When you top it with creamy, lemon-kissed ricotta, juicy apple slices, crunchy walnuts and a drizzle of hot honey, you get a dish that’s both comforting and exciting. This recipe is all about contrasts: the crisp toast against the smooth ricotta, the sweet apple against the spicy honey and the peppery arugula salad that ties it all together.

Perfect for a quick lunch or a light dinner, these toasts come together in just 10 minutes. The combination of flavors and textures will make you feel like you’re eating something truly special, even on the busiest of days. Plus, it’s completely vegetarian and packed with protein and healthy fats to keep you satisfied.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the apple and lemon. Quarter the lemon. Halve the apple, remove the core and slice it thinly. Toast the sourdough slices until golden.
2. In a medium bowl, combine the ricotta, crème fraîche, half the garlic powder, juice from one lemon wedge, 1 tablespoon olive oil and a generous pinch of salt and pepper. Stir until the mixture is light and fluffy. (For 4 servings, use all the garlic powder, juice from two lemon wedges and 2 tablespoons olive oil.)
3. In a large bowl, toss the arugula with half the walnuts, half the apple slices, a drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper to taste.
4. Divide the salad and toasted sourdough between plates. Spread each toast with a generous amount of the ricotta mixture. Top with the remaining apple slices. Drizzle with hot honey and sprinkle with the remaining walnuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole wheat will work. Just make sure it’s toasted well to hold the toppings.

How can I make this dairy-free?

Substitute the ricotta and crème fraîche with a dairy-free ricotta alternative and a plant-based yogurt or sour cream. The rest of the ingredients are naturally dairy-free.

Can I prepare the ricotta mixture ahead of time?

Absolutely! The ricotta spread can be made up to a day in advance and stored in the refrigerator. Let it come to room temperature before spreading.