Jam Whipped Ricotta Toast

Simply put, y’all, this toast is boujee. But surprisingly, not at all complicated to make.

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Serves 4⁠
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15 ounces (1 3/4 cups) whole milk ricotta⁠
1 lemon, zested⁠
1 lemon, juiced⁠
1 tsp. kosher salt⁠
2 tsp. BOLD Saturday Mornings⁠
4 slices thick-cut sourdough, toasted⁠
2 tbsp. butter⁠
1/2 cup Smoked Yellow Peach Jam⁠
Sliced peaches + raspberries, chopped almonds and truffle honey (optional), for serving⁠

1. Toast sourdough over medium-high heat with butter.⁠
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2. Into a 7-cup food processor or blender, blend together the ricotta, lemon zest, lemon juice, salt, and Saturday Mornings blend. Blend until smooth.⁠
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3. To assemble, evenly spread the whipped ricotta onto each bread slice and top with a heaping tablespoon of jam, sliced fruit, chopped almonds, honey and additional Saturday Mornings blend.⁠