Express lemon ricotta toasts with crispy squash, sage, and hot honey

Name: Express lemon ricotta toasts with crispy squash, sage, and hot honey
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4 slices (5.6 oz) sourdough bread slices; 5.3 oz ricotta cheese; 1 whole lemon; 4.2 oz delicata squash or yellow zucchini; 8 leaves fresh sage leaves; 1 tbsp honey; 1/4 tsp red pepper flakes; 1 1/2 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp black pepper

An original toast ready in minutes: golden bread topped with lemon ricotta, thin squash slices sautéed until crisp at the edges, toasted sage leaves, and a touch of hot honey. It balances creaminess, gentle sweetness, and herbal notes in a quick yet elegant format.

8 minPrep

6 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 160 g sourdough bread slices (of grosor medio)
150 g ricotta cheese (whole or semidescremado)
1 1 unit lemon (usar 1 tsp of zest and 2 tsp of juice)
120 g delicata squash or yellow zucchini (thinly sliced muy finas)
8 g fresh sage leaves (whole)
20 ml honey (preferiblemente líquida)
1 g red pepper flakes (ajustar to taste)
22 ml olive oil (divided)
3 g fine salt (divided or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

365 kcal

Calories

12 g

Protein

34 g

Carbs

20 g

Fat

2 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. In a small bowl, mix the ricotta with the lemon zest, 2 teaspoons lemon juice, 1/4 teaspoon salt, and the black pepper until creamy.
2
2. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and arrange the squash slices in a single layer. Cook for 2 to 3 minutes, turning once, until tender and browned at the edges. Season with a pinch of salt and remove.
3
3. In the same skillet, add the remaining 1/2 tablespoon olive oil and fry the sage leaves for 20 to 30 seconds, until crisp. Remove immediately so they do not burn.
4
4. Stir the honey and red pepper flakes together in a small bowl.
5
5. Toast the bread slices in a toaster or skillet until golden and crisp. If using an oven, toast at 220 °C / 425 °F for 3 to 4 minutes, watching closely.
6
6. Spread the lemon ricotta over each toast. Top with the crispy squash, add the sage leaves, and finish with the hot honey.
7
7. Serve right away, with an extra pinch of salt or black pepper if desired.

Chef tips

Slice the squash as thinly as possible so it browns quickly. If using delicata squash, there is no need to peel it if the skin is tender and well washed.

Substitutions

You can swap the ricotta for whipped cottage cheese or soft cream cheese. Sage can be replaced with small basil leaves, though the flavor will be less toasty. For a non-spicy version, omit the red pepper flakes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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