It seems as though spring has finally come in Tennessee. Trees are flowering, flowers are popping up here and there, and more and more people are gathering in the parks to enjoy the warmer weather. That means honey bees are hard at work to produce one of the greatest natural sweeteners we have. And this months’ Recipe Redux theme asked us to make either maple syrup or honey the star of our monthly creation.
Honey is really the perfect sweetener for this breakfast/dessert/appetizer because a little bit goes a long way, and it doesn’t over-power the natural sweetness of the fruit. And it goes so well with ricotta cheese….who knew?! If you’re limiting bread in your diet, or don’t have any on hand, this still tastes great mixed together in a bowl!
While it’s still a little early for strawberries in most states, strawberry picking actually begins in December for Florida (which is where these strawberries were grown). If you plan on using peaches instead of strawberries, I suggest waiting until they’re in season (June-August) so you get the best flavor. I only buy peaches at the local farmer’s market because store-bought peaches have just disappointed me in the past. For more variety, I would imagine blueberries, raspberries, and cherries would also be delicious alternatives/additions to strawberries and peaches!
Ingredients:
Slice of a hearty wheat bread, toasted (I used Seeduction Hearth Bread from Whole Foods)
Strawberries or peaches, sliced
Ricotta cheese
Cinnamon
Honey
Directions:
1. Spread desired amount of ricotta cheese on toasted bread and sprinkle cinnamon on top of ricotta cheese.
2. Place sliced fruit on top of ricotta cheese, then drizzle honey over fruit. Sprinkle more cinnamon if desired.
Love! Perfectly easy and looks delicious. Making this for breakfast with some fresh farmer’s market ricotta cheese!
Yum! I did a similar breakfast recipe using radishes and honey…Very good. The pictures are beautiful!
Thanks! I hadn’t considered using radishes, but that sounds nice too!
In the past, I’d make a dip out of ricotta with a little sugar for dipping fruit but love your version with honey (and using as a spread for good crusty bread.) Will be making this once strawberries hit our farmers market, for sure!
I never thought about using it as a dip!
Looks good!
I never think about using ricotta as a spread for toast, but this sounds really good!
I am about to venture into beekeeping and can’t wait to start making some of these recipes with my own honey from my beehaus – http://www.talkingwithbees.com/beekeeping/beehaus-review. In time will let you know how it goes.
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