Bacon, ricotta and hot honey on sourdough toast

Toasted sourdough bread meets spread with creamy ricotta, crispy streaky bacon, and drizzled with hot honey drizzle. This is a delightful combination of savoury, sweet and spice all in one mouthful and we can’t get enough!

Ingredients (for 1 serving)

1. 1 slice sourdough bread
2. 2 rashers of streaky bacon
3. 100g ricotta cheese
4. 1 tablespoon honey
5. A pinch of chilli flakes
6. 1/2 teaspoon of lemon zest
7. Salt and pepper 
8. A pinch of thyme leaves
9. A quarter of an apple, sliced into thin pieces

Method

1. Fry or bake the bacon until brown and crispy
2. In a bowl, mix the ricotta with the lemon zest, salt, and pepper
3. Toast the sourdough until perfectly brown and crunchy
4. Spread the ricotta generously on the toast, top with the bacon
5. Add your apple slices
6. Add a sprinkle of thyme
7. Drizzle with the hot honey

Winter Glow Ricotta Toast 

When our founder Emily visited the Bread Alone bakery in New York, she expected great bread — but she didn’t expect to fall head over heels for a simple slice of toast. One bite into their seasonal ricotta tartine, layered with roasted squash, honey, and seeds, and she was instantly inspired. The balance of creamy, bright, crunchy, and warm felt like winter comfort on a plate.

Back home, she set out to create our own version: a toast that captures the same magic while bringing our bakery’s style and ingredients to the forefront. The result is a cosy, golden, cold-season favourite, which we now like to call the winter glow ricotta toast.

Ingredients (2 toasts)

For the roasted squash

• 1 cup winter squash, peeled and diced (kabocha, butternut, or delicata)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional, but delicious)
• Pinch of chili flakes (optional)

For the ricotta layer

• ½ cup whole-milk ricotta
• 1–2 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp olive oil
• Pinch of salt

Toast components

• 2 slices quality sourdough (hearty and thick-cut)
• Hot honey, for drizzling
• 2 tbsp toasted pumpkin seeds (pepitas)
• Fresh thyme or sage leaves (optional but lovely)
• Sprinkle of our spicy everything seasoning (optional)

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Instructions

1. Roast the squash

1. Heat oven to 400°F (205°C).
2. Toss diced squash with olive oil, salt, pepper, and smoked paprika.
3. Spread on a parchment-lined sheet tray and roast 18–22 minutes, flipping halfway, until caramelized and tender.

2. Make the ricotta spread

1. Stir ricotta with lemon zest, lemon juice, olive oil, and a pinch of salt.
2. Mix until creamy and lightly whipped.
3. Taste and adjust — you want it bright and silky.

3. Toast the sourdough

1. Toast slices until crisp on the outside but still chewy in the centre.
2. If you want, brush lightly with olive oil.

4. Assemble the tartines

1. Spread each slice with a thick layer of lemon-ricotta.
2. Spoon warm roasted squash pieces evenly on top.
3. Drizzle generously with hot honey.
4. Scatter pumpkin seeds, seasoning and finish with fresh thyme or torn sage.

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Serving Notes

• Perfect warm, but also great room temp.
• Add a swipe of chili crisp under the ricotta for extra heat.
• A sprinkle of flaky sea salt at the end makes it pop.

Fig & Ricotta Toast

It’s fig season, and there’s no better way to celebrate than with this delightful toast. Fresh figs, creamy ricotta, and roasted pistachios come together on warm sourdough bread, making for a perfect treat that’s both delicious and satisfying.

Ingredients:

• Sourdough bread (2 slices)
• 300g Ricotta cheese
• 2-4 Fresh figs (sliced vertically)
• Clear honey (for drizzling)
• Zest of half a lemon
• Handful of pistachios (chopped)
• Optional: Pistachio nut butter to drizzle (we like Verena’s “Pistachio Gelato”)

Method:

1. Roast the Pistachios: Chop the pistachios and roast them in a pre-heated oven at 170°C for 5-6 minutes. This brings out their natural flavour and adds a lovely crunch.
2. Toast the Sourdough: While the pistachios are roasting, toast the sourdough slices. They should be warm and slightly golden but still soft and chewy on the inside.
3. Whip the Ricotta: Whip the ricotta until it’s smooth and light. This makes it easier to spread and gives it a creamy texture.
4. Assemble the Toast: Spread the whipped ricotta generously over the warm slices of sourdough.
5. Layer with Figs: Arrange the sliced figs on top of the ricotta.
6. Add the Finishing Touches: Drizzle a little honey and Pistachio nut butter over the figs. Finish with a sprinkle of freshly grated lemon zest for a burst of citrusy brightness.

Pairing Suggestions:

• Herbal Tea: A light herbal tea, such as chamomile or jasmine, pairs beautifully with this toast. It adds a gentle, soothing note that complements the flavours without overpowering them.
• Wine: For a more indulgent pairing, try a glass of dry Rosé or a light Prosecco. These wines offer a refreshing contrast to the sweetness of the figs and honey, without being too rich.

This Fig & Ricotta Sourdough Toast is a delightful blend of flavours and textures. Perfect for a leisurely breakfast, brunch, or a refined snack. Enjoy it with a cup of herbal tea or a glass of wine for an extra touch of indulgence!