Ingredients:

  • 8 slices sourdough bread
  • 2 tbsp unsalted butter, softened
  • 15 oz whole milk ricotta cheese, strained
  • 1 tbsp honey
  • 1 tsp lemon zest, finely grated
  • 1/4 tsp sea salt
  • 4 large fresh apricots, pitted and sliced into wedges
  • 1 tbsp unsalted butter
  • 2 tbsp honey
  • 1/4 cup fresh microgreens or mint leaves

Instructions:

  1. Preheat oven to 400°F (200°C) or use a toaster. Spread softened butter on each sourdough slice and toast until the edges are golden brown and the center is firm.
  2. In a mixing bowl, combine the strained ricotta, 1 tablespoon of honey, lemon zest, and salt. Using a hand mixer, whip on medium-high for 2–3 minutes until light, fluffy, and holding soft peaks.
  3. Melt 1 tablespoon of butter in a cast iron skillet over medium-high heat. Add apricot wedges in a single layer and sear for 2–3 minutes per side until they develop a mahogany-colored char.
  4. Spoon a generous dollop of whipped ricotta onto each warm toast slice, spreading it to the edges. Top with 3–4 seared apricot wedges, a drizzle of honey, and a sprinkle of microgreens or mint.