Lavender and Smashed Berry Toast with Whipped Vegan Ricotta and Pumpkin Seed Brittle Crumble (Edit recipe)

Toast

1. Toast 4 slices of your favorite bread! We love everything from Simple Kneads

Make the Nut Topping

1. Preheat oven to 300 F and line a rimmed sheet pan with parchment paper.
2. In a medium mixing bowl whisk oil, syrup, sugar, maple, and lavender together.
3. Stir in pumpkin seeds and toss to coat. Taste and adjust seasoning, as desired.
4. Pour seeds onto parchment-lined sheet and spread into a single layer.
5. Place in center of oven and bake 25 minutes, stirring halfway through, and re-spreading into a single layer.
6. Remove from oven and let cool. The brittle should set up and harden as it cools.
7. Break into bite-sized pieces to be crumbled on top of toasts.

Make the Balsamic Berries

1. Place about 3/4 of the raspberries in bowl and smash until all the berries are broken up. Stir in the smoke, balsamic, citrus zest, and a pinch of salt. Stir in the remaining raspberries and strawberries, and set aside until ready to use.

For The Whipped Ricotta

1. Place the ricotta and maple in a bowl and whip until light and airy. Add a pinch of salt and if you please a bit more citrus zest! Taste and add more salt or maple, as desired.

Assemble the Toasts

1. Divide the ricotta on the toasts and top with a spoonful of the berry mixture (with a bit of their juices). Sprinkle the seed brittle mixture on top, finish with a tad more salt, maple, and zest and serve.