finished apricot and whipped ricotta breakfast toast.

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This Apricot & Whipped Ricotta Breakfast Toast is another “Oh So flexible recipe”. Use any type of bread (cinnamon raisin would be fabulous!) and your choice of full fat or low fat ricotta. Use half and half, heavy cream or even skim milk to loosen the cheese when beaten. You’ll get thicker, fluffier results with the half and half or cream but you decide. Make my apricot jam and sauce which uses monk fruit to sweeten the fruit. That way, I’m not adding an extra sugar and you are getting a nice healthy breakfast for two.

You can use regular apricot preserves from the store or any jam you have on hand. No almonds? Pistachios, pecans and walnuts all work great. Consider this recipe more of a guideline for making a delicious breakfast toast!  It’s hard to call it a full-blown recipe.  But it does have full-blown flavor!

How to make apricot & whipped ricotta breakfast toast

  • Make my apricot jam if using.  This can be done well in advance and will store well in the refrigerator for at least a week.
  • Slice the bread of your choice (a nice thick, seeded bread works great here) and toast the two slices of bread either in a toaster or under a broiler.  Put to the side.
sliced bread on a board.
  • In a bowl, add the ricotta cheese, half and half and Lankato sugar substitute.  Feel free to use another sugar substitute that you prefer (Swerve has a good one too.) or regular sugar.  The choice is yours.  Using a hand-held mixer, beat the cheese until light an fluffy.  Note, you could beat cottage cheese as an alternative and you could add a splash of vanilla extract.  You decide.
whipped ricotta in a bowl
  • Spread 1/4 cup of the whipped ricotta mixture on each slice of toast.  Swirl in a tablespoon of the apricot jam and sprinkle with almond slivers or slices.  Take a bite and enjoy. 
whipped ricotta, apricot jam and almonds on toast.

Frequently asked questions and answers about making whipped ricotta

While you can technically freeze whipped ricotta for up to 3 months, the texture will change significantly after thawing. Frozen and thawed ricotta becomes grainy and watery, losing its smooth, whipped consistency. If you must freeze it, use thawed ricotta in cooked dishes like lasagna or baked goods rather than for toast toppings where texture is important.
Grainy whipped ricotta usually results from using low-quality ricotta, over-whipping, or ricotta that’s too cold. To fix this, ensure your ricotta is at room temperature before whipping, use whole milk ricotta for best results, and whip for just 2-3 minutes until smooth. If it’s still grainy, strain it through a fine-mesh sieve or add a tablespoon of cream cheese to help smooth the texture.
For entertaining, set up a ricotta toast bar with pre-whipped ricotta, toasted bread slices, and various toppings in small bowls. Keep the whipped ricotta in a serving bowl with a spoon, and provide both sweet options (honey, fresh berries, nuts) and savory choices (herbs, tomatoes, balsamic glaze). This allows guests to customize their own toasts and keeps everything fresh throughout the party. I’ve done this for a brunch buffet with great success. You can also do this on a dessert buffet and use a baguette to create crostini which make great mini toasts.

Yes, you can whip ricotta by hand using a whisk or fork, though it requires more effort and time. Start with room temperature ricotta and add your liquid gradually while whisking vigorously for 5-7 minutes until smooth and fluffy. A hand mixer also works well and is faster than manual whisking. The key is patience and ensuring the ricotta is properly softened before you begin

To prevent soggy ricotta toast, toast the bread until golden and crispy, let it cool for 1-2 minutes before spreading, and pat wet toppings like berries or tomatoes dry with paper towels. Apply the whipped ricotta in an even layer but don’t oversaturate the bread. Serve immediately after assembly, and avoid preparing more than you can eat within 15-20 minutes for optimal texture. 

Did you try this recipe?  Please leave a comment and rating below.  I’d love to hear from you.

Do you like breakfast toasts as much as I do?  I’m always playing with them and coming up with different combinations.  Try some of my favorites:

Grapefruit Brulee and Ricotta Toast

Whipped Ricotta Toast with Cherries and Hot Honey

Pineapple Cottage Cheese Pastry

Whipped Ricotta Toast with Berries & Honey

Everything Bagel Avocado Toast with Pomegranate

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

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

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Ingredients
 
 

  • 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

Instructions
 

  • 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.
Keyword breakfast, brunch
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