Ricotta Toasts Two Ways | Sweet + Savory
Avocado toast has had its island in the sun for quite some time. For a period I was eating it three to four times a week and got so sick of avocados (dare I say that!) that I took a break from that particular easy breakfast or lunch. Ricotta is a new variation that I love experimenting with because it is so versatile. It is a perfect creamy base for sweet and savory toppings from stewed tomatoes with herbs to chocolate - think a deconstructed canoli. Here we are sharing two easy, springtime options that are delicious as a snack or a light meal.
If you haven't tried sweet strawberries mixed with a dash of balsamic vinegar, you are missing out! The addition of acid to the sweetness of the berries adds a rich depth that is hard to put your finger on. Here, maserated berries with a touch of sugar and balsamic add a delicous touch when spooned onto ricotta.
Strawberry & Balsamic Toast (for one)
1/2 cup strawberries sliced thin
1 to 2 teaspoons sugar (It's best to add based upon their natural sweetness)
Splash of balsmic vinegar
Smear of ricotta
Good quality bread like sourdough or ciabatta, toasted
Grind of freshly ground pepper
Place strawberries, sugar and balsmic vinegar in a small bowl, mix to combine. Let set for 10 to 15 minutes to maserate. Layer ricotta cheese on top of toast. Add strawberry mixture. Garnish with ground pepper if desired. Enjoy!
Spring Crunch Ricotta Toast
Radishes, black or red, sliced thin
Sugar Snap Peas, sliced thin
Microgreens, like radish or sunflower
Smear of ricotta
Extra virgin olive oil
Good quality bread like sourdough or ciabatta, toasted
Layer ricotta cheese on top of toast. Add radishes, peas and microgreens. Drizzle with olive oil, salt and pepper. Enjoy!
Photography by Alison