Ricotta Toast with 6 Easy Toppings
Spread toasted bread with creamy ricotta, then choose from six sweet and savory toppings. Whip the ricotta for a smoother texture or use it straight from the container. The basic toast takes about 10 minutes; the topping you choose determines the total time. Each topping recipe makes enough for all 8 slices.
Servings: 8
Ingredients
For the Toast and Whipped Ricotta
- 15 ounces whole milk ricotta
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 8 thick slices of whole grain or sourdough bread, toasted
For Blistered Cherry Tomato Toast
- 1 tablespoon extra virgin olive oil
- 1 pint cherry tomatoes
- 1/4 teaspoon kosher salt
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon sherry vinegar
For Prosciutto, Peaches, and Aleppo Pepper Toast
- 1 shallot, sliced into thin rounds
- 1 tablespoon lemon juice
- 2 peaches, sliced into thin wedges
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 ounces prosciutto or jamón serrano
- 1 tablespoon honey
- Torn fresh mint leaves, for garnish
For Mushrooms with Garlic and Rosemary Toast
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 3 tablespoons dry white wine, or 2 tablespoons water plus 1 tablespoon white wine vinegar
- Freshly ground black pepper, to taste
For Roasted Grapes, Fennel Seed, and Rosemary Toast
- 2 cups seedless red grapes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
For Strawberries and Basil Toast
- 1 pint strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup roughly chopped fresh basil, plus more for garnish
For Warm Dates, Walnuts, and Sage Toast
- 1 tablespoon extra virgin olive oil
- 16 dates, pitted and quartered
- 1 teaspoon grated lemon zest
- 1/4 cup toasted walnuts, chopped
- Flaky sea salt, to taste
- Fresh sage, torn or roughly chopped
Instructions
To Make the Ricotta Toast
- Whip the ricotta. Add the ricotta, olive oil, and salt to a food processor. Whip until light and smooth, 1 to 2 minutes. For a quicker option, skip the food processor and use the ricotta as-is.
- Assemble. Spread the ricotta over the 8 slices of toast. Choose one of the toppings below. Each topping recipe makes enough for all 8 slices.
For the Blistered Cherry Tomatoes
- Sear the tomatoes. Heat the olive oil in a heavy skillet over medium-high heat. Add the tomatoes and salt and cook undisturbed for 1 minute. Cook for another 2 to 3 minutes, stirring occasionally to sear them evenly.
- Season and serve. Add the garlic and thyme and stir until fragrant, about 30 seconds. Take the pan off the heat and stir in the sherry vinegar. Spoon the tomatoes over the ricotta toast.
For the Prosciutto, Peach, and Aleppo Pepper
- Mellow the shallot. Combine the shallot and lemon juice in a medium bowl. Let sit for 10 minutes.
- Dress the peaches. Add the peaches, olive oil, Aleppo pepper, salt, and black pepper. Toss gently to coat.
- Assemble. Divide the peaches and prosciutto among the ricotta toasts. Drizzle with honey and garnish with mint.
For the Mushrooms with Garlic and Rosemary
- Sauté the mushrooms. Heat the olive oil in a heavy skillet over medium-high heat. Add the mushrooms and salt. Sauté until caramelized, 7 to 8 minutes.
- Season and serve. Add the garlic, rosemary, and white wine (or water and white wine vinegar). Cook, stirring, for about 1 minute, until fragrant and the liquid has evaporated. Spoon over the ricotta toast and finish with black pepper.
For the Roasted Grapes, Fennel Seed, and Rosemary
- Season the grapes. Preheat the oven to 425°F. On a baking sheet, toss the grapes with the olive oil, red wine vinegar, garlic, fennel seeds, rosemary, salt, and black pepper.
- Roast and serve. Roast for 15 to 20 minutes, until the grapes begin to burst. Spoon over the ricotta toast.
For the Strawberries and Basil
- Macerate the strawberries. Mix the strawberries, balsamic vinegar, and honey in a medium bowl. Let sit for 10 to 15 minutes.
- Add the basil and serve. Fold in the ¼ cup chopped basil. Spoon the strawberries and their juices over the ricotta toast. Garnish with more basil.
For the Warm Dates, Walnuts, and Sage:
- Sear the dates. Heat the olive oil in a nonstick skillet over medium heat. Add the dates in a single layer and cook, turning a few times, until lightly seared, 1 to 2 minutes.
- Season and serve. Take the skillet off the heat and stir in the lemon zest. Divide the dates among the ricotta toasts. Top with the walnuts, flaky sea salt, and sage.
Notes
- Choose one topping: The ingredients listed under each topping make enough for 8 slices of ricotta toast. You do not need all six topping ingredient sets unless you plan to make all six versions.
- To toast the bread: Arrange thick sourdough slices on a sheet tray and toast in a 350°F oven for 10 minutes, flipping halfway through. You can also broil them for about 30 seconds per side, watching closely so they do not burn.
- Make ahead: Keep the whipped ricotta and prepared topping in separate covered containers in the refrigerator. Toast and assemble just before serving.
- Shop this recipe: Visit our shop for extra virgin olive oil, Aleppo pepper, and Greek honey.
Nutrition
Calories: 130kcal | Carbohydrates: 17.3g | Protein: 4g | Fat: 4.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Cholesterol: 0.9mg | Sodium: 191mg | Potassium: 168.6mg | Fiber: 1.4g | Sugar: 3.1g | Vitamin A: 0.6IU | Vitamin C: 15.4mg | Calcium: 2.6mg | Iron: 7.5mg
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