This is one of my favorite weekends!  I LOVE springing forward! It only gets better (and lighter) from now until the height of summer! I physically and mentally begin to feel better after the time change. By mid June we’ll be able to sit outside (with sunlight) until 9:30 at night!  I’ll be able to snap photos from 6 in the morning til 9 at night! If you want to know the sunshine calendar for the place you live check out time and date dot com. 
So the other day I came across this.  I was charmed by the unique simplicity of it. I had to make my own version of it immediately! It was even better than I thought it would be! Why have I never thought to spread ricotta on toast? Thank you for the new idea and new treat Mountain Mama!

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Ricotta Toast with Red Walnuts Cranberries and Syrup

Ingredients

• 2 slices of your favorite bread I used: Dave's Killer Bread: thin-sliced, organic, superseed
• 1/4 cup 62 g part-skim ricotta (divided)
• 1 Tbsp. 10 g toasted red walnuts
• 1 Tbsp. 10 g dried cranberries
• 1 Tbsp. 21 g maple cinnamon agave syrup

Instructions

1. Toast your bread.
2. Spread each slice with ricotta
3. Sprinkle each slice evenly with the walnuts and cranberries.
4. Drizzle both slices with the syrup.
5. Eat!!!
6. Recipe adapted from Ricotta Toast with Honey and Pistachios at Mountain Mama Cooks.

Recipe adapted from Ricotta Toast with Honey and Pistachios at Mountain Mama Cooks.