Loaded Ricotta Toast with Sliced Kiwis, Hot Honey, and Flaky Sea Salt

Place 0.25 cup raw pistachios and 2 tablespoons raw pumpkin seeds in a small, dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan constantly, until they are fragrant and lightly golden. Transfer them to a cutting board, let cool slightly, and coarsely chop.

In a medium bowl, combine 1.5 cups whole milk ricotta cheese, 0.5 teaspoon vanilla extract, 1 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, and 1 tablespoon chia seeds. Whisk vigorously for 2 minutes until the ricotta is light, fluffy, and aerated.

In a small saucepan over low heat, combine 0.25 cup honey and 1 tablespoon hot sauce. Warm gently for 2 to 3 minutes, stirring constantly, until the mixture is fully integrated and runny. Remove from heat and set aside.

Peel 4 raw kiwis and slice them crosswise into 0.25-inch thick rounds. Finely chiffonade 0.25 cup fresh mint leaves and 0.25 cup fresh basil leaves.

Brush both sides of 4 thick slices of sourdough bread with 1 tablespoon extra virgin olive oil. Toast the bread in a toaster oven or on a grill pan over medium-high heat for 2 to 3 minutes per side until deeply golden and crispy.

Spread a thick, even layer of the whipped citrus ricotta (about 0.33 cup per slice) over each of the 4 warm toasted sourdough slices.

Layer the sliced kiwis over the whipped ricotta, overlapping them slightly to cover the surface.

Sprinkle the chopped toasted pistachios, pumpkin seeds, chiffonaded mint, and basil evenly over the kiwis. Drizzle the warm hot honey over each toast, then finish with 1 teaspoon flaky sea salt and 0.5 teaspoon freshly cracked black pepper shared across all 4 toasts. Serve immediately.