Italian-American · Breakfast & brunch

Ricotta toast with berries

Name: Ricotta toast with berries
Prep time: 15 min
Cook time: 6 min
Total time: 31 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 1/2 cups whole-milk ricotta, drained; 1 teaspoon finely grated lemon zest; 1 tablespoon extra-virgin olive oil; Pinch of kosher salt; 2 cups mixed berries, halved as needed; 1 tablespoon honey, plus more to finish; 1 teaspoon lemon juice; 4 thick slices sourdough bread; 1/4 cup roasted pistachios, chopped; Flaky sea salt

Crisp sourdough with lemon-whipped ricotta, lightly macerated berries, honey, pistachio, and flaky salt.

About 35 minTotal

About 25 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Long cooking chopsticks or a fork can beat the eggs without adding much air.
Best all-purpose
OXO Good Grips 11-inch Balloon Whisk
View at Amazon
Best small-bowl control
Kuhn Rikon 10-inch French Wire Whisk
View at Kuhn Rikon
Another workable path: Long cooking chopsticks or a fork can beat the eggs without adding much air.
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How we chose
Research-backed · reviewed Aug 2026
We compared whisk shape, balance, handle comfort, wire stiffness, small-bowl control, cleaning, and exact product identity. Independent hands-on testing established the practical differences; manufacturer details supplied dimensions and care. Kwilt has not used these whisks.
OXO Good Grips 11-inch Balloon Whisk: The comfortable nonslip handle and flexible wires make it easy to beat eggs evenly without fighting the tool. Trade-off: Its broad balloon is less precise in narrow vessels, and the soft handle should not rest against hot cookware.
Kuhn Rikon 10-inch French Wire Whisk: The compact French shape keeps the wires engaged with a medium batch of eggs and reaches closer to the bowl's sides. Trade-off: Independent testing found it noticeably heavier and less comfortable during long whisking sessions than the OXO.
Another workable path: A pair of long cooking chopsticks can beat these eggs with less aeration. A fork works in a pinch, though it takes longer to blend the whites evenly.
Sources
Epicurious whisk testing
TechGearLab hands-on comparison
Kuhn Rikon product details

Ingredients

1× recipe · Makes 4 servings

1 1/2 cups whole-milk ricotta, drained
1 teaspoon finely grated lemon zest
1 tablespoon extra-virgin olive oil
Pinch of kosher salt
2 cups mixed berries, halved as needed
1 tablespoon honey, plus more to finish
1 teaspoon lemon juice
4 thick slices sourdough bread
1/4 cup roasted pistachios, chopped
Flaky sea salt

Instructions

Stir berries with 1 tablespoon honey and lemon juice; rest 10 minutes, only until they release a little juice.
with lemon zest, olive oil, and kosher salt until airy and spreadable.
Toast sourdough until deeply crisp outside and still chewy inside.
Spread ricotta edge-to-edge on hot toast, then spoon berries over it with only a little of their liquid.
Finish with pistachios, a thin honey drizzle, and flaky salt. Serve immediately.