Creamy ricotta, bright marmalade, toasted walnuts, and fragrant thyme come together on crisp toast in a way that feels both simple and quietly luxurious. It’s the kind of food that invites a pause, a moment to sit, savour, and find pleasure in the small rituals of a well-made meal.
Whipped Ricotta Toast with Fine Cut Marmalade, Honey, Walnuts and Thyme
2-3 Toasts
Ingredients
60g Walnuts
1 Tbsp Honey
1 Tbsp Olive Oil
Pinch of Salt
200g Ricotta
50ml Double Cream
1/2 Tsp of Black Pepper
2 -3 slices of good Sourdough
Galloway Lodge Fine Cut Marmalade
Fresh Thyme
Flaky salt
Method
1. Preheat the oven to 170°C. In a bowl, toss the walnuts with the honey, olive oil and salt.
2. Spread the coated walnuts on a lined tray and roast them for 8 to12 minutes, stirring once, until golden and sticky. Let them cool completely.
3. In a food processor (or by hand), blend the ricotta with the double cream, a pinch of salt, until smooth and airy. The texture should be light and spreadable, not runny.
4. Toast or grill the slices of bread until deeply golden and crisp.
5. To assemble, spread a generous layer of whipped ricotta on the toasts. Add generous spoonfuls of Galloway Lodge Fine Cut Orange Marmalade. Break the walnuts slightly and scatter them all over.
6. Finish with fresh thyme leaves and a pinch of flaky salt.
Enjoy!