The toast is as simple as that. Bread. Ricotta. Tangerine jam. Pumpkin seeds. Are we done here?
Alright, probably not. For the sake of actually having a blog, I guess I’ll write a few more words for you. But that doesn’t take away from the incredibly simplistic nature of this breakfast. This ricotta toast is a tasty one—perfect for those busy weekday mornings, which I have been in desperate need of this week.
Why, you ask? Oh, well, you see…I got promoted!
It’s been a fun week trying to keep up with my new job, setting new rhythms and whatnot. It is definitely a lot of work (like, double the work), but I’m up for the challenge. It gives me even more of an opportunity to publish stories—both my own and from writers—that are going to change the narrative around nutrition and health.
Needless to say, I’ve been reaching for simple breakfasts that I don’t have to think twice about—like this ricotta toast, which I’ve been eating pretty much every day for a few weeks.
Now the tangerine jam on our toast is homemade. Seriously, not joking. My husband and I made a fresh batch of this jam a few weeks ago, and it’s by far my favorite thing right now. Who knew jam was so easy to make? (My grandmother-in-law, that’s who). We made this Tangerine Jam recipe from Meike Peters out of her book 365: A Year of Everyday Cooking and Baking.
We didn’t can our jam—we knew we were going to start using it right away. So we just put our batch in glass jars in the fridge and I’ve been spreading it on pretty much everything. Oat waffles? Yes. Crepes? Yes. Fresh sourdough bread? Clearly.
Also, I will make one last note and say that this recipe works well with dairy-free ricotta as well. I love using Kite Hill made from almond milk because the texture and taste are incredible. But of course, regular ricotta works as well. I’m just letting you know the options!
Tangerine Ricotta Toast
- 1 slice sourdough bread
- 1/4 cup ricotta
- 1 Tbsp tangerine jam, or marmelade
- 1/2 Tbsp pumpkin seeds
- Toast up a slice of sourdough bread, or some other kind of artisnal bread.
- Spread the ricotta cheese, then the tangerine jam on top of that.
- Sprinkle on some pumpkin seeds and serve with coffee—or tea!