Easy Blood Orange and Honeyed Ricotta Toasts

Recipe Note

Sourdough — Use a good-quality sourdough with proper tang and texture. Thick slices work best — about 2cm — so they’re sturdy enough to hold the toppings without becoming soggy. Toast until golden and slightly crisp but not hard.

Blood oranges — These are the star, so choose ripe ones with deep red flesh. They’re sweeter and less sharp than regular oranges with a subtle berry-like flavour. If you can’t find them, use regular oranges or Cara Cara oranges, though you’ll lose that gorgeous crimson colour. Segment them properly by cutting away all the pith and membrane so you’re left with just jewel-like pieces of fruit.

Ricotta — Use the best quality you can find — it makes an enormous difference. Fresh ricotta from a deli or good Italian brand has a creamy, almost sweet flavour. Drain it slightly if it’s very wet by sitting it in a fine sieve for ten minutes, otherwise it can make the toast soggy.

Honey — Runny honey is essential so it drizzles beautifully rather than sitting in clumps. Use something floral and not too strong — acacia or orange blossom work beautifully and complement the citrus. Warm it very slightly if it’s too thick.

Thyme — Fresh thyme is non-negotiable here. The tiny leaves bring a gentle herbaceous note that makes this feel elevated rather than just “toast with fruit.” Strip the leaves from the woody stems and scatter sparingly — you want a whisper of it, not a mouthful of herbs.

Assembly — Work quickly once the toast is ready. Spread the ricotta thickly while the bread is still warm. Arrange the blood orange segments on top — don’t just pile them on, arrange them so they look intentional and beautiful. Drizzle honey generously, then finish with thyme leaves and a tiny pinch of flaky sea salt if you like.

Serving — This is best eaten immediately while the toast is still warm and the ricotta is cool. The contrast in temperature is part of what makes it so good. If making for guests, you can segment the oranges and measure everything out ahead, then assemble at the last minute.

Variations — Swap thyme for fresh basil or mint in summer. Add a scattering of pistachios or toasted almonds for crunch. A tiny drizzle of very good olive oil instead of (or alongside) honey is gorgeous. Try it with burrata instead of ricotta for something even more luxurious.

Presentation — If serving as a starter, cut each slice in half diagonally and arrange on a beautiful plate. A few extra thyme sprigs and an extra drizzle of honey make it look particularly special.​​​​​​​​​​​​​​​​ Also works in smaller pieces as a canapé.

Nutrition