Whipped Ricotta Toast, 24 Karrot Spread & Hot Honey

Recipe

Makes: 2 toasts
Time: 10 minutes

Ingredients

• 2 thick slices sourdough bread
• 2–3 tablespoons 24 Karrot Spread
• 1/2 cup whole milk ricotta
• 1 tablespoon olive oil (plus more for the arugula)
• 1 cup fresh arugula
• Hot honey, for drizzling
• Flaky salt, to finish
• Optional: a squeeze of lemon juice for the arugula

Instructions

1. Toast the bread. Toast your sourdough until deeply golden and crisp at the edges — you want something sturdy enough to hold the toppings.
2. Whip the ricotta. In a small bowl, whisk the ricotta with the olive oil until light and fluffy, about a minute by hand (or blitz briefly in a food processor for an even airier texture).
3. Layer it up. Spread a generous layer of 24 Karrot Spread over each piece of toast, then top with the whipped ricotta.
4. Dress the arugula. Toss the arugula with a drizzle of olive oil, a squeeze of lemon if using, and a pinch of salt. Pile it on top of the ricotta.
5. Finish with hot honey. Drizzle generously over the top, add a pinch of flaky salt, and serve immediately.

There's a certain kind of recipe that doesn't need to be complicated to be memorable — it just needs the right ingredients doing the right jobs. This toast is exactly that. Crusty sourdough, a swipe of our carrot spread, a cloud of whipped ricotta, a tangle of peppery arugula, and a drizzle of hot honey to tie it all together.

It's the kind of thing you make for a lazy Sunday breakfast, a light lunch on the porch, or an appetizer when friends come over and you want something that looks like you tried a lot harder than you actually did.

Why This Combination Works

24 Karrot Spread brings natural sweetness and warm spice to the base of the toast — it's doing the job a jam or a hummus might do elsewhere, but with more depth. Whipped ricotta goes on next, light and creamy, the perfect contrast to the toasted bread underneath. A handful of fresh arugula adds a peppery bite and a little crunch, and the finishing touch — hot honey — brings sweet heat that pulls the whole plate together.

Sweet, savory, spicy, creamy, crisp. It hits every note.

A Few Notes

• No time to whip the ricotta? A good smear of it straight from the tub still works — you'll just lose a little of that airy texture.
• Make it a meal. Add a fried or soft-boiled egg on top for something heartier.
• Swap the green. Baby spinach or pea shoots work nicely in place of arugula if that's what you've got on hand.

This one's simple enough for a weekday breakfast and pretty enough for a table full of guests — which, honestly, might be our favorite kind of recipe.

Photo credit: @jessicamurgaphotography