Of summer’s many sweet delights, perhaps strawberry season is one of the sweetest. There are so many different ways to enjoy these beautiful and modestly sweet fruits, whether in cake, with sugar and cream, or even for breakfast with our strawberry-ricotta bagels. Check out our amazing recipe below.
Strawberry-Ricotta Bagel: A Bright Bite
When juicy strawberries, crunchy pistachios, and creamy ricotta come together on a fluffy bagel, it’s almost like poetry. We can hardly wait to sink our teeth into this masterpiece of a breakfast. The strawberries are fresh, which might seem a bit unusual as a bagel topping at first. But it doesn’t have to be, as long as you use the ripest, firmest berries you can find.
Ricotta is a fresh Italian cheese that is made from whey protein, which makes it rich in protein and gives it a slightly grainy texture. It can be used in both savory and sweet dishes alike and truly plays well with a plethora of ingredients. Just like here, as a sweet spread just waiting to be combined with fresh strawberries. It tastes especially good if you mix it with a little honey, agave, or maple syrup. We’ll leave the choice up to you! They all bring slightly different notes to this breakfast.
Besides the strawberries, you’ll also need pistachios. First, toast them in a dry pan until they are golden brown and fragrant. Then chop them up and spread them over the berry topped spread. Close the bagel and enjoy.
Our strawberry-ricotta bagel is a breakfast that will simply make you happy. No matter the weather or season, this simple preparation will bring sunshine to your plate and a smile to your face. Enjoy!
A good breakfast makes for a great start to the day! Even better when it can be sweet too, like with our mini banana pancakes, hazelnut waffles, and lemon cream cheese muffins breakfast ideas.
Strawberry-Ricotta Bagels
Ingredients
- 4 bagels homemade or store-bought
- 1 cup strawberries
- 5½ oz ricotta cheese
- 2 tbsp liquid honey
- ½ organic lemon
- 1 pinch of salt
- ¼ cup pistachios
Instructions
- Slice the bagels and lightly toast them.
- Wash and hull the strawberries, then quarter them.
- Mix the ricotta with the honey, lemon zest, and a pinch of salt until creamy.
- Toast the pistachios in a dry pan until fragrant and lightly browned, then roughly chop them.
- Spread the ricotta mixture on the bottom half of each bagel, top with strawberries, and top with a sprinkle of pistachios. Enjoy!