Honey Ricotta Toast

20260810, #breakfastdiary 1803, 26°C/cloudy Chili oil — today breakfast's villain. Standing against the honey and ricotta cheese that were meant to be the stars, it ultimately made their flavor shine even brighter, a true antagonist. And even though it left my lips tingling my entire commute, I couldn't forget that taste — proof it's a real villain. About 400 kcal Honey Ricotta Toast, given a spicy kick with chili oil

1 slice sourdough, 2T ricotta cheese, 2T milk, 5 cherry tomatoes, a few basil leaves, olive oil, Maldon salt, a little chili oil

1. Brush rye sourdough with olive oil and toast until crisp on both sides. 2. Slice the cherry tomatoes about 0.5cm thick. 3. Whip 2T ricotta cheese with 2T milk. This gives the ricotta a moister texture. 4. Slice the basil thinly lengthwise. 5. Assemble: top the sourdough with ricotta cheese, 1T honey, the cherry tomatoes from step 2, a pinch of Maldon salt, a little of today's chili oil, and the basil from step 4.

Inspired by @nines_table