Ricotta Toast with Blueberries and Honey Walnuts

Instructions

1. 1

   Warm the walnuts in a dry skillet over medium heat until they smell toasty, about 3 minutes. Add 1 tablespoon of the honey, stir for 30 seconds until it bubbles and coats them, then scrape onto a plate to cool.

2. 2

   Toast the bread until it is firm enough to hold a topping without going soggy.

3. 3

   Stir the ricotta with the lemon zest, the olive oil, and a pinch of salt, beating for about 20 seconds until it turns creamy.

4. 4

   Spread the ricotta thickly over the warm toast.

5. 5

   Pile on the blueberries, scatter the honey walnuts over the top, and finish with the remaining honey and a little more flaky salt.