Ricotta Toast with Raspberry Sauce and Pistachios
February 10, 2024
Category
Recipes
Persons
6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Notes
This recipe is about enough ricotta cheese for about 6 thin slices of bread like the ones I use. If you plan on making more, you will have to adjust the ricotta mixture accordingly.
Ingredients
- French bread slices
- Olive oil
- 1 cup ricotta cheese
- Zest of 1 orange
- Honey to taste
- Fresh basil leaves, chopped
- 1 cup raspberries (fresh or frozen)
- Sugar to taste, about 1 tbsp., but adjust to your preference
- 1/2 lemon, juiced
- Chopped pistachios
- Pecorino Romano cheese for decoration
Instructions
- Toast the Bread:
- Heat a pan over medium heat and add some olive oil.
- Toast the bread in the pan until golden brown on both sides.
- Prepare Ricotta Mixture:
- In a bowl, mix ricotta cheese, orange zest, honey (start with 1-2 tablespoons, adjust to taste), and chopped basil. Set aside.
- Make Raspberry Sauce:
- In a saucepan, combine raspberries, sugar (adjust based on sweetness preference), and a drizzle of honey.
- Cook over medium heat until raspberries break down, stirring occasionally. It will thicken in about 8-10 minutes.
- Add a splash of lemon juice to balance flavors.
- Allow the sauce to cool. It will thicken more as it cools.
- Assemble the Toasts:
- Spread a generous layer of the ricotta mixture on each toasted bread slice.
- Spoon the raspberry sauce over the ricotta layer.
- Sprinkle chopped pistachios and additional fresh basil on top.
- Pecorino Romano Heart:
- If desired, use Pecorino Romano (or your favorite cheese) to create a heart garnish for your the toasts. I simply shaved a piece of Pecorino Romano (you can use a vegetable peeler or the long slotted side on a cheese grater) and then used a heart-shaped cookie cutter to create a heart.
- Feel free to adjust ingredient quantities based on your preferences. Enjoy!
