Housemade Ricotta Toast Recipe

Line a fine-mesh sieve with a double layer of cheesecloth and set over a bowl large enough to catch whey.

In a medium saucepan, combine whole milk, heavy cream, and fine sea salt. Warm over medium heat, stirring occasionally, until the mixture reaches a gentle simmer and small bubbles form at the edges (about 180–190°F or when it begins to steam).

Remove the pot from heat and stir in the fresh lemon juice. Let sit undisturbed for 5–10 minutes. Curdles should form and whey will separate (pale yellowish liquid).

Carefully ladle or pour the curds into the prepared cheesecloth-lined sieve. Allow to drain at room temperature for 30–60 minutes for a soft, spreadable ricotta; drain longer (2 hours) for thicker ricotta. Gently transfer the ricotta to a bowl and taste; adjust with up to another 1/2 tsp salt if desired. Keep chilled until ready to use.

If whole hazelnuts are not toasted, toast 1 tablespoon hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant; cool and rub to remove most skins.

In a small food processor or blender, combine arugula, toasted hazelnuts, grated parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to break down the greens and nuts.

With the processor running, drizzle in the 3 tbs extra-virgin olive oil until the mixture becomes a coarse, spreadable pesto. Taste and adjust salt, pepper, or lemon as needed. Transfer to a bowl and refrigerate until ready to use.

Heat a skillet or griddle over medium heat. Butter both sides of each milk bread slice lightly with the unsalted butter.

Toast the bread in the hot skillet, 1–2 minutes per side, until golden brown and slightly crisp. Alternatively, toast in a toaster or oven to preferred doneness.

If using seasonal jam: spread about 1 tablespoon jam evenly on each toasted slice. If using hazelnut arugula pesto: spread about 1 tablespoon pesto on each slice instead. You can also do a half-and-half spread (jam on some slices, pesto on others).

Generously dollop or spread about 3/4 cup total housemade ricotta across the 4 slices (roughly 3 tbs–1/4 cup per slice depending on preference). Smooth gently to create an even layer or leave rustic peaks.

Top each toast with a light sprinkle of lemon zest and a drizzle of 1 tsp extra-virgin olive oil divided among slices. Scatter microgreens or small arugula leaves and toasted hazelnut pieces over the ricotta.

Finish with a pinch of flaky sea salt on each slice and a quick crack of black pepper if desired. Serve immediately.