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My grapefruit brulee and ricotta toast gets a really tasty finish with a drizzle of grapefruit balsamic vinegar that has been cooked down to a syrup. Talk about a “tah-dah” moment. So good.

If you follow me, you know I love breakfast and brunch toasts. They are so easy and fun to make. Just think about the possible toppings…endless. The whipped ricotta is the foundation and the base for this toast. I’ve used it to make Whipped Ricotta Toast with Berries and Honey, Whipped Ricotta Toast with Cherries and Hot Honey and my Apricot & Whipped Ricotta Breakfast Toast. As you can tell, I’m a big fan.

To start, you want to make the whipped ricotta and toast your bread. Using a hand mixer, beat the ricotta cheese with a little vanilla extract, some confectioner’s sugar and a splash of milk to loosen it up. Just beat it until light and fluffy. You can adjust the sweetness with more or less sugar. Put the bowl to the side. Toast your bread and and chop your nuts.

Now, it is time to make the “drizzle” for the top. Sooooo good!

The vinegar is a bit of a star here. I just put it in a small pot over medium high heat and bring it to a boil. Let it boil for about a minute, then take it off the heat. As it cools, it will start to thicken up into a syrupy consistency…almost like honey. I love to use flavored balsamic to emphasize the flavor of the fruit. In this recipe, I used flavored grapefruit white balsamic vinegar from Patricia and Paul.

Next up, are the grapefruit segments. You can easily purchase already cut grapefruit segments in the produce department or in jars in the chilled section of the grocery store. I cut my own. Here’s how to cut your own grapefruit segments from a fresh grapefruit.

Cut off the ends using a sharp knife. Work over a bowl to catch all that great grapefruit juice. (Perfect to use in other recipes like salad dressing.)
If the grapefruit is large, cut the grapefruit in half. Cut the grapefruit in half crosswise, not lengthwise. If you have a small red grapefruit, you do not need to cut it in half.
Loosen the segments with a grapefruit knife or a small, sharp paring knife. I loosen the segments from the thin membrane that surrounds them. Cut along the edge of each segment, making sure to cut all the way to the center of the grapefruit. You will do this on each side of the grapefruit segment, releasing it and creating a grapefruit supreme.
You can remove the segments (supremes) easily once they’ve been released. Start at one end of the grapefruit and work your way around to the other end.
Repeat for the other half (if you’ve cut them in half).
You are ready to eat or work with the grapefruit segments immediately, or you can store them in an airtight container in the refrigerator for up to three days.

It’s now time to brulee them. I put them on a parchment lined baking sheet and sprinkle them with brown sugar. You can use a chef’s blow torch if you have one to brulee the segments or you can put the baking sheet under the broiler for 1-2 minutes (watch them carefully) until the sugar is melted and bubbling. Remove from the oven and let cool.

You are now ready to assemble your toasts. I slater the bread with the ricotta mix and lay my bruleed grapefruit supremes on top. Sprinkle with the chopped nuts and drizzle with the reduced balsamic vinegar. Sprinkle with a little flaky salt and you’ve got the tastiest brunch bite ever. Enjoy!