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Dairy Free Lemon Ricotta Toast with Figs and Honey

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Servings 1

Ingredients
  

  • Lemon Ricotta
  • 1 container of Kite Hill Dairy Free Ricotta
  • 1 lemon zested
  • 1/2 tsp lemon juice
  • Remaining Ingredients
  • gluten free sourdough bread or any bread of choice
  • 2 figs quartered
  • 5 blueberries
  • 2 walnuts crumble by hand
  • 4 mint leaves torn roughly by hand
  • 1/2 tsp of raw unfiltered honey
  • dash more of lemon zest

Instructions
 

  • Toast bread
  • Lemon Ricotta
  • add all ingredients in a small bowl, mix together well and store back in Kite Hill container to enjoy all week long
  • Assemble
  • Add lemon Ricotta right on top of bread
  • Add sliced figs and blueberries
  • top with walnuts and mint leaves
  • zest a tiny amount of lemon right on top
  • drizzle with honey and enjoy