I’m having a toast problem.
I will seriously put anything on a piece of toast. It’s getting ridiculous, but there’s a reason: good bread deserves good toppings.
Just look at this grainy, seedy loaf—wouldn’t you pile delicious things on top too?
Whipped ricotta on toast isn’t new to me, but add roasted, caramelized pineapple and it becomes something else entirely. It’s unexpectedly amazing.
I’m obsessed with fruit, and pineapple ranks high. I’ll eat most fruits by the bowlful, and I especially love them roasted or grilled. Pineapple caramelizes beautifully, and paired with fresh mint and creamy ricotta on crunchy toast? My texture-loving brain goes into overload.
Some people might not call this a full meal—my husband included—but it makes a perfect breakfast or a light snack when you want something satisfying without feeling weighed down. Better than a cookie, for sure.
That balance of savory and sweet gets me every single time.
Speaking of toast: how do you like yours? I’m on team very dark, golden, extra crunchy. Eddie prefers softer, barely-toasted bread. When he makes breakfast and calls it toast, it’s often still soft—no golden hue in sight. I need there to be crunch.
This could also be served as tiny crostini at a party—how cute would that be as an appetizer?
Full disclosure: Eddie would never eat this. It’s not his flavor profile. He might, however, eat a pineapple jam version—caramelized pineapple jam sounds like an idea worth trying.
A drizzle of honey and a sprinkle of sea salt elevate this toast to the next level. It’s surprisingly filling—more so than you might expect—and definitely a better pick than a brownie when you want something sweet and satisfying.
Roasted Pineapple Whipped Ricotta Toast with Sea Salt
4 toasts
35 mins
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Ingredients
- 6 pineapple rings or 1 cup chopped pineapple
- 2 to 3 tablespoons honey, plus extra for drizzling
- 1/2 cup ricotta cheese
- 4 slices of your favorite bread, toasted
- a handful of fresh mint leaves
- sea salt for sprinkling
Instructions
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Preheat the oven to 450°F. Line a baking sheet with parchment and arrange the pineapple. Drizzle with honey and roast for 15 to 20 minutes, until golden and caramelized. For extra color, broil for a minute—watch closely so it doesn’t burn.
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Blend the ricotta in a food processor until smooth and creamy. Spread it over the toasted bread, top with roasted pineapple, sprinkle with sea salt and fresh mint, and drizzle with more honey if desired. Serve immediately.
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