In the late fall and winter months, when grapefruit is at peak season, you’ll want to find delicious ways to put it to use. This easy breakfast creates perfect flavor harmony by balancing the tart fruit with creamy-milky ricotta and toasty almonds. The pomegranate seeds are optional, but if you have them on hand, they offer juicy bursts and jewel-like color.
Part-skim ricotta cheese
½ medium, ruby red or pink, cut into segments
1 tsp, toasted
2 tsp, optional
- Preheat the broiler to high. Coat the bread with cooking spray on both sides. Broil the bread until toasted to your desired degree of doneness, 1 to 2 minutes per side.
- Spread the ricotta over the toast. Top with the grapefruit segments, almonds, and pomegranate seeds, if using.
- Serving size: 1 toast