The right time to try ricotta toast
A taste of summer There are so many craveworthy possibilities that can be launched from the simple base of creamy ricotta cheese smeared onto toasted bread.
Any bread suits this recipe but the one I dream about when I’m in a ricotta toast revelry, is dark and chewy with visible kernels of grain, nuts and seeds.
In this summery recipe, the ricotta gets a glorious layer of ripe peach slices, a drizzle of honey, an emerald sprinkle of pistachios, some fresh thyme leaves and a finishing pinch of flaky salt.
It’s a mouthwatering, sweetsavoury combination that’s a welcomed break from the usual avocado toast, but similarly nourishing. No wonder I can’t get it off my mind.
Serves: 4
Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savoury breakfast or snack.
3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, wholegrain bread
cup ricotta cheese
1 ripe peach, pitted and sliced 2 teaspoons honey
1 teaspoon fresh thyme leaves
teaspoon flaky sea salt
In a small, dry skillet over a medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes.
Transfer the nuts to a cutting board to cool, then chop finely.
Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices on top on each toast. Drizzle each with teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve immediately.
– The Washington Post