Brown Butter Cookie Ricotta Toast
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
2
Prep Time
8 minutes
Cook Time
4 minutes
This is the toast you make when you want breakfast to feel intentional without actually committing to a full morning project. Whipped ricotta stirred with Brown Butter Cookie blend gets pillowy and lightly spiced in under two minutes — pile it on golden griddled brioche, layer on fresh fruit, and finish with a drizzle and a pinch of flaky salt. It reads brunch.
Author:Chef Cynthia
Ingredients
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2 thick slices brioche
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1 Tbsp unsalted butter
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¾ cup whole-milk ricotta
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2 tsp pure maple syrup or honey, plus more to drizzle
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1 tsp Spiceology Brown Butter Cookie Spice Blend, plus more to finish
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½ tsp vanilla extract (optional)
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1 cup fresh fruit — strawberries, figs, peaches, or pear
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flaky sea salt, to finish
Directions
Spread the butter on the brioche and griddle over medium heat until deeply golden and crisp on both sides, about 2 minutes per side.
Stir together the ricotta, maple syrup or honey, 1 tsp Brown Butter Cookie, and vanilla until smooth. Whisk briskly for 15–20 seconds for a lighter, fluffier texture.
Spread the ricotta thickly over the warm toast and arrange the fresh fruit on top.
Drizzle with a little more maple syrup or honey, dust with extra Brown Butter Cookie, and add a pinch of flaky sea salt. Serve immediately.
Recipe Note
Chef's Tip
Toast the brioche just before serving so it stays warm against the cold ricotta. For a brunch spread, set out a few bowls of different fruits and let everyone build their own.
