Raspberry & Lemon Whipped Ricotta Toast

Servings: 8

• 1 cup Whole Milk Ricotta
• 2 tbsp. Heavy Whipping Cream
• Juice of 1/2 Lemon + Zest of 1 Lemon for garnishing
• 2 tbsp. + 1 tsp. Extra Virgin Olive Oil
• 2 tsp. Honey or Maple Syrup
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1 Ciabatta Bread Loaf
• 1/2 cup Red Raspberry Fruit Preserves or Jam
• Fresh Thyme, for garnishing

1. Thickly slice the ciabatta bread. Drizzle the 2 tablespoons of olive oil over both sides of the toasts. Broil on HIGH for 2-3 minutes on each side, until crispy and golden brown.
2. Whisk the heavy whipping cream in a mixing bowl until thick and soft peaks.
3. In a food processor or small blender, add the ricotta, remaining olive oil, juice of 1/2 lemon, maple syrup, salt, and black pepper. Blend until smooth. Add to the whipping cream and stir together until smooth, thick, and creamy. Transfer to a piping bag with 1/2" thick round tip.
4. On each slice of toast, add a thin spread of raspberry jam.
5. Pipe the whipped ricotta on top.
6. Garnish with lemon zest, freshly cracked black pepper, flaky salty, and fresh thyme leaves. Enjoy!