Now this is MY kind of breakfast.
Texture! Flavor! Health!
Even some green from the pistachios. It totally cancels out the massive wedge of cake I ate this weekend.
I’m very curious… would you consider this breakfast? Or lunch? Or maybe even a snack?
When I loosely plan my meals for the week, with a strong emphasis on “loosely” because I’m such a brat that if I think I HAVE to eat something, I automatically do not want to eat it, I always add some sort of toast to the day.
I bet you’re shocked to know that many times, that’s avocado toast. It’s often avocado toast with eggs, or avocado toast with goat cheese, or avocado toast with anything. But it’s also other kinds of toast, like an open faced sandwich, or nut butter with fruit, or hummus and something. And the thing is that I almost ALWAYS want my toasts for lunch. I find them to be very satisfying at that time.
If I end up having some sort of toast for breakfast… I almost always want to have it again for lunch. Unless I have some killer leftovers, toast for lunch it is.
Buuut. Sometimes I also really like toast as a snack. But in that case, it’s only one piece. Never more. Why can’t I exercise such discipline with chocolate?
This version that I’m crazy over right now? It starts with whipped ricotta. AH. It’s so, so good. So creamy and wonderful. I like to swirl in my favorite vanilla bean paste for a touch of flavor and sweetness since we’re adding fruit.
Next comes the banana. Thinly sliced, lots of them!
On top of that, a big drizzle of local honey. I also like to swirl a touch of the vanilla bean paste into the honey. Oooooh it’s such an incredible flavor.
Finishing the toast off with some crunch is a handful of chopped pistachios and a teeny sprinkle of hemp seeds. Hemp seeds are almost always my go-to for toasts and toppings on smoothies or breakfast bowls. But I wanted more crunch here, so pistachios made the cut.
Other thing that makes the cut: gallons of coffee. I can’t believe it either!
Vanilla Ricotta Banana Toast with Pistachios
Ingredients:
- 4 slices bread, toasted
- ½ cup ricotta cheese
- 2 teaspoons vanilla bean paste
- ¼ cup honey
- 1 banana, very thinly sliced
- ½ cup pistachios, chopped
- 2 tablespoons hemp hearts
Directions:
Add the ricotta and 1 teaspoon vanilla paste to a food processor and blend until it’s smooth and creamy. Add the honey to a jar or bowl and stir in the remaining teaspoon of vanilla paste.
Spread the ricotta on the toast, add a few banana slices and drizzle it with the honey. Top it with the pistachios and serve immediately. So easy!
Gimme that perfect swirly slice.
