Opening the recipe box…
Greatest plates · Breakfast
Ricotta and Honey Toast with Almonds
Sweet without being a dessert: fresh ricotta spread thick on sourdough, honey run over the top, toasted almonds and a dusting of cinnamon. It tastes like something from a cafe and takes five minutes.
Serves 2Prep 3 minCook 4 minBreakfastdairy
Containsdairy · gluten · nuts
KalaPlate Original
Protein 16%Carbs 48%Fat 36%
About 528 kcal a serve — 21 g protein, 64 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Toast the almonds
ToastToast the chopped almonds in a dry frying pan over medium heat, shaking often, until they smell nutty and have taken a little colour. Tip them straight out of the pan — they will keep browning in it.
In the frying panToast →
3 min
Ricotta on the toast
SpreadToast the sourdough and spread the ricotta over it in a thick, rough layer — you want it craggy rather than smooth, so the honey pools in the dips.
On the plateSpread →
2 min
Honey, almonds, cinnamon
FinishRun the honey over in a slow stream, scatter the toasted almonds on top and dust with cinnamon.
On the plateFinish →
Cook's noteFresh ricotta from the deli counter is a different food from the tub in the dairy aisle, and this is the recipe where you will taste the difference.
Estimated per serve
528 kcal · 21 g protein · 64 g carbs · 22 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeAustralian / modern · Breakfast
Yeast Extract, Cheese and Fried Egg Toast
Australian / modern · Breakfast
Crispbread with Cottage Cheese, Cucumber and Pumpkin Seeds
Australian / modern · Breakfast
Ricotta, Tomato and Black Pepper on Sourdough
Australian / modern · Breakfast