🍞 Hot Honey Jalapeño Ricotta Toast with Crushed Chips

Estimated Cook Time: 10–12 minutes

Serves: 1 chaotic food gremlin or 2 brunching badasses

This is what happens when:

You woke up craving something that feels like "breakfast in a $19 cocktail bar" but you only had ricotta, a bag of jalapeño kettle chips, and a very real need to crunch something emotionally satisfying.

🛒 Ingredients:

• 1 thick slice sourdough, ciabatta, or other toast-worthy bread

• ½ cup whole milk ricotta (get the good stuff—this is your base coat)

• 1 tbsp hot honey (store-bought or DIY: honey + chili flakes + microwave = magic)

• ½ fresh jalapeño, thinly sliced (or pickled if you’re that kind of spicy)

• 1 small handful jalapeño kettle chips, crushed

• Zest of ½ lemon

• Olive oil, flaky salt, fresh black pepper

🔥 Instructions:

1. Toast your bread until it's aggressively golden. You want crunch you can hear.

2. While it toasts, stir lemon zest + a drizzle of olive oil + pinch of salt into the ricotta. This is where we pretend we went to culinary school.

3. Slather the ricotta onto the toast. Go edge to edge like a damn professional.

4. Layer on the jalapeño slices, drizzle with hot honey, and shower with crushed chips like you’re at a Guy Fieri-themed wedding.

5. Hit with flaky salt and black pepper. Eat immediately. Cry joyfully.

✨ Food Styling Tips (Brunch But Make It Violent):

• Plate on something clean and neutral so the colors pop—think white ceramic or slate gray.

• Let the hot honey drip over the edge. Trust.

• A few chip shards off to the side gives it that "I’m messy but cool" editorial look.

• Bonus: garnish with microgreens if you're shooting content for a crowd that says "mouthfeel" unironically.