All this unseasonably warm weather has got me jigging with excitement!
I’m going to ignore the fact that it probably means our planet is slowly but surely getting further out of whack. I’m going to selfishly enjoy it for a few February days.
This past weekend, we went to NYC with another one of our close couple friends and the weather could NOT have been more perfect for visiting and walking around the city. We ate some incredible food, drank too much (oyyy), and spent a lot of time walking around and enjoying the sunshine. We walked around Central Park on Saturday, and it felt like the whole city was there with us. Everyone was soaking up the magical spring-like day before the harsh winter conditions set back in.
And while I loved every second of it, it didn’t mean that I was wishing winter away. Especially not when there are delicious things we can make with all the insanely wonderful winter citrus! Blood orange season is seriously FLYING by, and I am trying to soak it all up.
Namely, with these ricotta toasts. How pretty are these?! Gorg.
I wanted to do a fun and light twist on breakfast, but these are totally acceptable for lunch or even a snack. They are loaded with all the flavors and textures I adore. Crispy, toasty multigrain bread slices slathered in the creamiest whipped ricotta and then topped with slices of super juicy, absolutely gorgeous fresh citrus and drizzled with thyme-infused HONEY.
Yup. I put herbs in my honey. And I’m not apologizing for it.
One bite of these and you’ll totally get why.
These are so delicious. And easy! They totally belong in your regular routine. I love making a big batch of the honey and ricotta; I keep them in the fridge all week and whip them out for quick snacks and light lunches when I am not chasing the 2-year-old all over the house. It works well in my on-the-run life.
I’ve talked about whipped ricotta many times on this blog, so I’ll spare you that again. I will just say this: if you haven’t tried it yet, pleeeeeeaase make some ASAP! It is so soooooo good. AND versatile. Just do a quick search for it on this site; you’ll quickly see how much I love it and all the different ways I’ve used it. It goes with everything.
The citrus speaks for itself. You can use anything you have on hand, but I went with pink grapefruit, navel oranges, and blood oranges. Not only do they all taste really good together but they’re flippin’ so cute too! Such a pretty color combo.
The thyme honey sort of brings everything together while adding a little sweetness to things. I put a little bit in the whipped ricotta itself and then drizzle it liberally over the fresh sliced fruit. Gosh. Such a yummy combination of flavors and textures.
So yes, while I love the taste of spring we’ve had these past few days, I am clinging to citrus season with all the strength I’ve got.
Don’t wish it away too fast!
½ cup honey
8 sprigs fresh thyme
1 (15-oz) container whole milk ricotta cheese
2-3 tablespoons of the thyme-infused honey
Pinch of flaky sea salt
Multigrain bread, sliced
The whipped ricotta
The thyme honey
1 blood orange, peeled and sliced
1 grapefruit, peeled and sliced
1 navel orange, peeled and sliced
Flaky sea salt
Place the honey and thyme in a small saucepan set over medium-low heat. Warm up the honey, stirring frequently, for about 10 minutes. Remove from the heat and allow it to cool completely to room temperature. Strain out and discard the thyme before using.
I like to make this in larger batches so I always have it on hand. I sometimes double this recipe and store the infused honey in a jar on my counter.
Place the ricotta in a food processor and process until very smooth and fluffy, about 2 minutes. Add 2 tablespoons of the honey and whip again for a minute or so. Taste and add more honey if desired and a pinch of flaky sea salt. Pulse to combine. Keep at room temperature until ready to serve (if you’re making it in advance, keep it in the fridge and let it come to room temperature again before serving).
Toast your bread slices to desired doneness. While the bread is still warm, slather on the whipped ricotta. Next, layer on the citrus slices. Drizzle everything with the thyme-infused honey and sprinkle with a little salt. Serve immediately.