Butterbean, Sage & Whipped Ricotta Toast

After the Saturday markets, I came home with a bunch of the freshest watercress — peppery, bright, and so full of life. I wanted something simple but a little special for breakfast, so I made this Butterbean, Sage & Whipped Ricotta Toast: creamy whipped ricotta on crisp sourdough, topped with crispy sage, lemony butter beans, and handfuls of that gorgeous watercress.

It’s one of those market-morning recipes that come together effortlessly — sautéing eschalot and garlic until soft and golden, crisping sage in olive oil, then tossing in butter beans and lemon zest until everything’s glossy and fragrant. Piled over toast with cloud-like ricotta and a squeeze of lemon juice, it’s comfort and freshness in perfect balance.

I especially love using watercress this time of year — it’s in its peak season and naturally rich in quercetin, a powerful antioxidant and one of nature’s best antihistamines. It helps calm inflammation and supports the immune system, which makes it perfect for the change of seasons.

Wholesome, zesty, and full of texture, this toast is exactly what I want to eat after a morning at the markets — simple food that celebrates beautiful, nourishing produce.

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Lunch

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Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 5 Mins

Method

1
Sauté the aromatics — Heat the olive oil in a pan over medium-low heat. Add the eschalot and garlic, letting them gently bubble until translucent.
2
Crisp the sage — Increase the heat to medium-high, then add the sage leaves. Fry for 1–2 minutes until crisp and everything begins to turn golden. Add the lemon zest and butter beans, season generously with salt and pepper, and toss until the beans are glossy. Turn off the heat.
3
Whip the ricotta — Add the ricotta to a bowl with a pinch of salt and whisk until smooth, light, and creamy.
4
Toast the sourdough — Lightly grill or toast the bread, then drizzle with a little extra virgin olive oil.
5
Assemble — Spread a thick layer of whipped ricotta over each slice of toast. Spoon over the butter beans and sage. Finish with fresh watercress, a squeeze of lemon juice, and a drizzle of olive oil. Season to taste and enjoy warm.