2slicesbread, toasted (I use Arise Bakery gluten-free sourdough)
1orange, peeled and sliced (Jessica recommends blood oranges, I used pink cara cara oranges because they're my seasonal fav right now)
2tablespoonshoney and/or honeycomb segments
PinchFlaky salt, Jessica uses sea salt, but I used maldon flakey salt because it's what I had!
INSTRUCTIONS
In a food processor, combine the ricotta cheese and vanilla. Process until pureed.
Spread the ricotta evenly over the toast.
Add the orange slices. Drizzle on the honey and/or honeycomb segments. Hit the whole thing with flakey salt and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.