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


Grapefruit Brûlée and Ricotta Toast

Caramelized grapefruit segments make the perfect topping for this whipped ricotta toast.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Brunch
Cuisine General
Servings 2 Served
Calories 32 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 crusty bread, toasted
  • 1 Cup Light or Whole Milk Ricotta Cheese
  • 1 Tbsp. Confectioner’s sugar
  • 1/2 Tsp. Vanilla
  • Splash of milk, heavy cream or half-and-half
  • 1/2 Cup Red or Pink Grapefruit supremes
  • 1-2 Tbsp. Brown sugar
  • 1/4 Cup Patricia and Paul White Balsamic Grapefruit Vinegar
  • 2 Tbsps. Hazelnuts, finely chopped or crushed
  • Pinch of flaky salt (optional)


  • Heat your oven’s broiler to high.   Toast your bread.
  • Using a hand mixer, beat the ricotta, confectioner’s sugar, vanilla and splash of milk in a chilled bowl until light and fluffy. Put to the side.
  • Heat the balsamic vinegar in a small saucepan on the stove until boiling. Let boil about a minute and take off the heat. The vinegar will get syrupy as it sits.
  • Lay your grapefruit supremes on a tin foil lined baking sheet. Top each grapefruit segment evenly with the brown sugar. Put under the broiler for about a minute. Watch carefully. You want the sugar to melt and caramelize just like creme brûlée but you don’t want it to burn. Once done, remove from the oven.
  • Slater each piece of toast with half the ricotta mixture. Top each with half of the caramelized grapefruit. Drizzle with the balsamic syrup and sprinkle with the crushed hazelnuts and a little flaky salt if using. Enjoy!


Calories: 32kcalCarbohydrates: 15gProtein: 0.01gSodium: 2mgPotassium: 12mgSugar: 7gCalcium: 6mgIron: 0.1mg
Keyword breakfast, brunch
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