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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
Servings: 1
Course: Breakfast
Ingredients Method

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

Method
 

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