Ricotta toast- Montana Style

Raw honey drizzled over toasted sour dough and fresh fruit creates a decadent but morning toast.

Ricotta toast is all the rage on the internet right now- I’ve seen it created with blistered tomatoes, fresh jam, chunks of berries, but since it is huckleberry season in Montana, I thought I would make my ricotta toast with local sourdough bread, Montana raw honey and fresh picked huckleberries. I mashed the hucks into a simple jam, used a spray on olive oil and a hot pan to taost the bread. Belive it or not, it was 3 day old bread and it made incredible toast.

Then I smeared a generous helping of fresh ricotta ( use yogurt or mascarpone if desired) over ripe fruit sliced thinly. I drizzled honey, thyme from the garden, the berry jam and flaked sea salt over the fruit slices.

That’s it folks.

Other than toasting some bread in a pan, there is zero baking or cooking. Serve this with tea as a quick afternoon pick me up snack, for breakfast or with a glass of wine for a light dinner with perhaps a bit of prosciutto over the fruit. Try it with apricots, figs or peaches. If you do not have Glacier National Park in your back yard and cannot procure fresh huckleberries, try blackberries or blueberries.

When the temps are hot and you can’t bear to turn on the oven, ricotta toast makes a wonderful light dinner option.

I hope you give my version a try.


Herbs from the garden, Fresh picked berries, and creamy ricotta- Serve with a cup of tea ( or a glass of wine)

Ricotta toast- Montana Style – serves 4

  • 3-4 pieces of day old sour dough or peasant bread

  • Olive oil spray or olive oil

  • flaked sea salt

  • 1/4 cup fresh berries such as huckleberries, blackberries or blueberries

  • 1/2 apricot, sliced thin
    1/2 peach sliced thin
    1 fig, sliced in half

  • 1/2 cup fresh ricotta cheese, or greek yogurt or mascarpone

  • fresh thyme leaves

  • 1 TBSP honey

A little spray on olive oil in a hot pan is all the cooking this recipe requires.

Method- Prep time 5 minutes, cooking time- 5 minutes

  • Spray toast on both sides generously with the olive oil.
    Heat a pan over medium high heat. toast the bread on both sides until the edges are golden brown. Set on a serving plate.
  • Spread the ricotta cheese over the warm toast.
    Top with fans of sliced peaches, apricots or the figs.
  • In a small bowl, smash the berries with a fork to create a “jam”.
    Dot the fruit with the berry “jam”.
    Drizzle the toast with a 1/2 teaspoon of honey per slice. honey. Top with flaked sea salt and thyme leaves.
Olive oil really make the bread flavorful.
Still life with ricotta
One bite and you’ll never look at stale bread the same again.

Leave a Comment

Your email address will not be published. Required fields are marked *