Last month, my husband and I planted our very first garden. Since we had absolutely no idea what we were doing, we started with the things we enjoy the most: tomatoes, zucchini, cucumber, banana peppers, strawberries, and even rhubarb. I also have a tiny herb garden where there is lavender, rosemary, thyme, and basil. Gosh, it smells heavenly. Just this past week, my basil had doubled!

I began searching online to find ways to use it up as quickly as I can. I came across many recipes with basil being paired with strawberries … and now I know why. I love infusing my water with this dynamic duo. But what’s even better? Having it for breakfast.

I just want to say that this isn’t your average morning toast. It isn’t even your average ricotta toast. I’ve had many versions, but this one has to be hands-down my favorite. Why? The addition of lemon zest. It’s responsible for bringing this to a whole other level …like, cloud 9 level. Ahh, so good.

ricotta toast
Serves 1
Points Per Serving: 6pp (depending on bread)

What you’ll need:

2 slices of bread, toasted (I love cinnamon raisin ezekiel bread)
1/4C fat free ricotta
2-3 strawberries, sliced
a few leaves of basil, rolled and cut into strips
zest of 1/2 a lemon
1t honey

•Toast your bread of choice.
•Spread half of the ricotta on each piece of toast.
•Top with strawberries, basil, lemon zest and honey.
–See? So easy!