Crispy Honey Butter Toast with Whipped Ricotta

This crispy Honey Butter Toast with whipped ricotta is the viral recipe taking over the internet, and it’s one you need to try! Simple ingredients, bakery-level results, and that irresistible sweet-salty crunch make it an instant favourite for brunch and beyond. Thick slices of bread are coated in a honey butter mixture made with BeeMaid Creamed Honey, then baked until the edges caramelize and crisp up beautifully in the oven. The honey butter melts into the bread as it bakes, creating a golden, crackly exterior while the inside stays soft and fluffy.

It’s finished with a generous layer of lightly sweetened whipped ricotta that adds a creamy, airy contrast to the warm, caramelized toast. Every bite hits that perfect balance of crisp edges, soft centre, and subtle sweetness. If you’re looking for an easy recipe that feels impressive with minimal effort, this is it. Perfect for brunch spreads, weekend baking, or a sweet snack that tastes straight out of a café

Nut Free

Vegetarian

Ingredients

Crispy Honey Butter Toast

1/3 Cup

Butter (softened)

4-5 Tbsp

BeeMaid Honey

3 Tbsp

Brown Sugar

1 Tsp

Vanilla Extract

1/4 Tsp

Salt

1 Loaf

Brioche Bread (sliced thick with crust fully removed)

Whipped Honey Ricotta Topping

5 oz

Ricotta

3 oz

Cream Cheese

1 Tsp

BeeMaid Honey

1/4 Tsp

Salt

1 Tsp

Dried Rosemary or Dried Lavender Sprigs

Directions

Preheat oven to 375F. Prep a large baking sheet with parchment paper and place a baking rack on top of the parchment.
In a mixing bowl, combine the BeeMaid Honey, softened butter, salt, brown sugar and vanilla. Stir until a thick buttery spread is formed.
Cut each of the thick brioche slices in half, creating uniform strips of bread (each piece should be approx. 2 inches thick). Using a breadknife, spread an even layer of the honey butter mixture on each side of the bread pieces, coating it fully (Note: don’t forget to coat the end caps).
Place the coated bread pieces on the baking rack, leaving space between them. Bake for 15 minutes, or until the outside of the bread had a deep golden colour and looks crispy on the edges.
While they bake, add the ricotta, cream cheese, BeeMaid Honey, salt and the dried herbs to a bowl. Beat with an electric hand-mixer until smooth and fluffy. Allow to chill in the fridge.
Remove the toast from the oven and let cool for 15 minutes.
Pipe the ricotta mixture onto the top of the toast and garnish with remaining herbs and a drizzle of BeeMaid Honey.

Note: This recipe is enjoyed best when made fresh to ensure the toast stays crispy.