I am totally in love with this small-scale lunch.
I mean, LOVE! It’s cute and adorable, perfectly portioned, 100% vegetarian, and completely crazy delicious. Plus it comes together in just five measly minutes.
Let’s take a bite, eh?
The last time we talked lunch I discussed my pathetic lunchtime habits, and you lovely betties chimed in and said pretty much the same. Apparently we’re all a bunch of boring habitual lunch eaters, and our rinse & repeat routine of crummy salads, crappy sandwiches, and grab-and-go bars needs a refresher. So I made ya these wonderful lunch-perfect toasts, and I’m pretty positive they’re going to be your new thang.
Simplicity is exactly the kind of detail a lunchtime meal demands, and this recipe has it in spades. It comes together in <5 minutes, it’s made with just five ingredients, and it keeps you feeling full for hours.
That daily 3 o’clock crash? Consider it history.
I prepped these with rye toast as it’s my personal fav, but feel free to use the bread of your choosing. Toast your bread as dark as you like (I enjoy it pretty crisp) and give your pistachios a quick chop – I roughly chopped mine for ~30 seconds, and it was all they needed.
With those two elements in place, all that’s left is 1 minute of whisking the ricotta, which is actually MUCH harder than it sounds. Not like, omg-how-do-I-do-this? difficult, but it IS quite the bicep workout! I swear my right arm was immediately more toned from doing so, so you’re welcome for the multi-tasking.
And then? Then you eat girrrl!
Seriously this recipe is barely a recipe, that’s how simple it is. My favorite part is the whipped ricotta, which turns out just SO smooth and fluffy – I swear, once you go whipped you’ll never eat it straight from the tub again. Plus, those ripped arms and all…
The velvety ricotta against crispy toast + crunchy pistachios make this a total texture all-star, I was seriously in heaven. The honey is a necessary unifying element – it really brings the whole dish together – and a dash of black pepper adds just enough bite to keep things interesting. And best of all? This recipe feeds lunch for two OR lunch for one, two days in a row.
It’s all about options, amiright?! xx
Whipped Ricotta & Crushed Pistachio Toasts with Drizzled Honey
Ingredients:
- 3/4 cup Part Skim Ricotta (I used Polly-O)
- 2 Slices Toast (I used rye, but any variety will work!)
- 1/4 cup Coarsely Chopped Pistachios
- 1 – 2 tbsps Honey
- 1/2 tsp Coarse Black Peppercorn – approx.
Directions:
- In medium sized bowl whisk ricotta continuously for 1 minute until thick and smooth. Spread whipped ricotta on toast, then top with pistachios, drizzle with honey, and sprinkle with black pepper. Slice and serve!
>> Toast should be warm, not hot, and browned to your preference.
>> Roughly chop raw pistachios on cutting board, it takes 30 seconds!
big bites are recommended.