Moogarita Berry Breakfast Ricotta Toasts

Moogarita Berry Breakfast Ricotta Toasts

Bright, slightly spicy, and perfect for brunch or an elevated weekday breakfast. Thick slices of toasted sourdough get a creamy ricotta spread, a spoonful of Triple Berry Moogarita Jam, a quick chili honey drizzle, and a scatter of crunchy seeds and fresh herbs for contrast. The jam brings bold berry, lime, tequila notes, orange oil, and gentle heat from hatch, chipotle, and jalapeo for an exciting morning bite.

Ingredients

• 4 thick slices sourdough bread, about 1 inch each
• 1 1/2 cups whole milk ricotta
• 2 tablespoons Greek yogurt (optional, for creamier spread)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon flaky sea salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons Triple Berry Moogarita Jam (product link)
• 2 tablespoons honey
• 1/2 teaspoon chili flakes or 1/4 teaspoon chipotle powder (adjust to taste)
• 2 tablespoons extra virgin olive oil
• 1/4 cup toasted pumpkin seeds or chopped toasted almonds
• Fresh berries for garnish (raspberries, blueberries, or blackberries), about 1/2 cup total
• Fresh mint and/or microgreens for garnish
• Zest of 1 lime (optional, to echo the jam)

Instructions

1. Prepare the ricotta spread: In a medium bowl, combine ricotta, Greek yogurt (if using), lemon juice, 1/2 teaspoon flaky sea salt, and black pepper. Whisk until smooth and slightly airy. Taste and adjust salt or lemon if needed.
2. Make the chili honey: In a small microwave-safe bowl or small saucepan, warm the honey until fluid (about 10 seconds in microwave). Stir in chili flakes or chipotle powder until combined. Taste and adjust heat level. Set aside.
3. Toast the bread: Heat a large skillet or griddle over medium heat and brush both sides of sourdough with olive oil, or brush with oil and place in toaster or oven at 425F until golden and crisp, about 5 minutes, flipping once. Transfer toasted slices to a cutting board.
4. Assemble toasts: Spread about 3 to 4 tablespoons of ricotta mixture evenly on each toasted slice, leaving a small border. Using a spoon, add 1 to 1 1/2 tablespoons Triple Berry Moogarita Jam on top of the ricotta, gently swirling a little to create a marbled look. The jam provides the creative star flavoring here: bright berry, lime, tequila, orange oil, and subtle chilies.
5. Finish and garnish: Drizzle a little chili honey over each toast (start with about 1 teaspoon per slice). Scatter toasted pumpkin seeds or chopped almonds for crunch. Add fresh berries and a few mint leaves or microgreens. Finish with a light pinch of flaky sea salt and a few gratings of lime zest for brightness.
6. Serve: Arrange toasts on a platter or individual plates. Serve immediately while the bread is warm and crunchy. These toasts pair beautifully with strong coffee, sparkling water with lime, or a chilled herbal tea.

Notes

• Make ahead: Ricotta spread can be made up to 2 days in advance and kept refrigerated. Toast just before serving to keep crunch.
• Vegan option: Use a thick plant based ricotta and swap honey for agave or maple syrup, warmed with smoked paprika for a similar effect.
• Play with texture: Try adding a smear of mashed avocado under the ricotta for a creamier, savory-sweet balance.