Crunchy, creamy, with a touch of sweetness, these toasts are delicious for a treat-yourself breakfast, or a hearty afterschool snack. And if you make them with mini-toasts and pair them with the persimmon-arugula salad, they’ll even make an impressive appetizer for a formal meal.
½ cup ricotta cheese
1 tablespoon heavy cream
Salt and freshly ground black pepper, to taste
1-2 tablespoons olive oil
2 large slices French bread, 1 inch thick
4 strawberries, sliced
1 teaspoon orange zest
1 tablespoon chopped roasted pistachios
Honey, for drizzle
Microgreens, for garnish
- In a small bowl, combine the ricotta cheese and cream until a smooth spread is formed. Add a pinch of salt and pepper to taste.
- Meanwhile, heat a skillet over medium heat. Brush the olive oil on each side of the bread slices, and toast in the skillet until golden brown, about 1 minute on each side.
- Spread the ricotta mixture evenly on the toast slices. Top with the sliced strawberries, orange zest, pistachios, and a drizzle of honey. Add microgreens to garnish. Finish with a pinch of salt and freshly ground black pepper, if desired.
Yield: 2 servings
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