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Nonnas Lemon Ricotta Toast with Berry Marmalade – vegetarian recipe
Stav Kogan

Nonna's Lemon Ricotta Toast with Berry Marmalade

A simple, elegant Lemon Ricotta Toast with a warm berry marmalade, inspired by a Neapolitan grandmother's recipe. Perfect for a slow weekend breakfast or a refreshing summertime dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • Some recipes are more than just food; they're a direct line to a cherished memory. For me, this Lemon Ricotta Toast is a trip back to my childhood in Rochester, New York. My Neapolitan grandmother, my Nonna, lived with us, and on special Sunday mornings, the scent of this simple, elegant treat would fill the house. We were lucky to have a neighborhood Italian grocery where getting fresh, creamy ricotta was a simple affair. Now, I'm sharing this piece of my family's history with you. It's perfect for a slow weekend breakfast with the kids or as a surprisingly refreshing summertime dessert.
  • For the Lemon Ricotta
  • 1 cup (250 g / 8.8 oz) fresh ricotta cheese
  • Grated zest of 1 lemon
  • Juice of ½ lemon
  • 1 teaspoon (5 ml / 0.2 fl oz) freshly cracked black pepper
  • 1 teaspoon (5 ml / 0.2 fl oz) kosher salt
  • For the Berry Marmalade & Toast
  • ¼ cup (60 ml / 2 fl oz) simple syrup
  • 1 whole star anise
  • 1 tablespoon (15 ml / 0.5 fl oz) lemon zest
  • 1 cup (150 g / 5.3 oz) mixed berries (strawberries, blueberries, blackberries)
  • 8 slices ¾-inch-thick Italian bread
  • For the creamiest texture, use whole milk ricotta cheese and drain any excess liquid before mixing.
  • Make the berry marmalade ahead of time. It can be stored in an airtight container in the refrigerator for up to a week.
  • For an extra touch of elegance, drizzle a small amount of high-quality honey or balsamic glaze over the finished toast.

Method
 

  1. Prepare the Ricotta: In a large bowl, combine the ricotta cheese, the zest from 1 whole lemon, lemon juice, black pepper, and salt.
  2. Mix gently until just incorporated and set aside.
  3. Make the Berry Marmalade: In a small, nonreactive saucepan, bring the simple syrup, star anise, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of lemon zest to a boil.
  4. Reduce the heat to a simmer and add the mixed berries.
  5. Cook until the berries have softened and the syrup has thickened slightly, about 5-7 minutes.
  6. Finish the Marmalade: Remove the saucepan from the heat. Carefully fish out the star anise and discard it.
  7. Let the marmalade cool slightly.
  8. Toast the Bread: Set your oven to the broiler setting on high.
  9. Arrange the slices of Italian bread on a baking sheet and place under the broiler. Toast for 1-2 minutes per side, watching carefully until golden brown and crisp.
  10. Assemble and Serve: Remove the toast from the oven.
  11. Spread a liberal amount of the lemon ricotta mixture onto each warm slice.
  12. Top with a generous spoonful of the warm berry marmalade and serve immediately.
  13. Don't have Italian bread? A thick-cut brioche or sourdough will also work beautifully.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14g

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