finished apricot and whipped ricotta breakfast toast
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sliced bread on a board
whipped ricotta in a bowl
whipped ricotta, apricot jam and almonds on toast
slice of the apricot jam toast with a bite taken
finished apricot and whipped ricotta breakfast toast

Apricot & Whipped Ricotta Breakfast Toast

Lightly sweetened whipped ricotta cheese with a swirl of homemade apricot jam and almonds make this breakfast toast the perfect beginning to any day.
5 from 1 vote
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Brunch
Cuisine General
Servings 2 Served
Calories 86 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Slices of Good Whole Grain bread
  • ½ Cup Low fat ricotta cheese
  • 1 ½ Tbsp. Half and half or heavy cream
  • 1 Tbsp. Lankato monk fruit sweetener
  • 2 Tbsp. My Apricot Jam (you can use store bought apricot preserves too)
  • 2 Tbsp. Blanched Almond Slivers


  • Using a hand held mixer, beat the ricotta cheese, half and half and Lankato for a couple of minutes until light and fluffy.
  • Toast the two slices of bread in a toaster or under your oven’s broiler.
  • Top each slice of toast with ¼ cup of the whipped ricotta and swirl in a tablespoon of apricot jam on each toast and sprinkle with almonds.


Calories: 86kcalCarbohydrates: 3gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 78mgPotassium: 78mgSugar: 0.2gVitamin A: 238IUCalcium: 169mgIron: 0.3mg
Keyword breakfast, brunch
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