Ricotta Toast For Every Season

Name: Ricotta Toast For Every Season
Total time: 30
Yield: 4
Ingredients: 3 ½ cups Homemade Ricotta, or store-bought, loosely packed; ¼ cup olive oil; 1 tablespoon heavy cream; toast; 4 slices sourdough bread; 4 teaspoons olive oil; 1 orange, skin removed and cut into 1/4 in (6 mm); 1 blood orange, skin removed and cut into 1/4 in (6 mm); 2 teaspoons demerara sugar; 1 tablespoon pomegranate molasses, optional; pomegranate seed, for garnish; fresh mint leaf, for garnish; olive oil, for garnish; flaky sea salt, for garnish; 3 cups arugula; 1 cup mixed fresh herbs, such as dill, parsley, tarragon, and/or chives, plus more for garnish; ¼ cup walnut halves; 2 tablespoons lemon juice; 1 teaspoon kosher salt; ⅓ cup olive oil; 1 tablespoon water; ½ cup frozen peas, thawed; 1 small radish, thinly sliced; olive oil, for garnish; flaky sea salt, for garnish; freshly ground black pepper, for garnish; 1 cup fresh berries, such as blackberries, strawberries, and/or raspberries; 1 tablespoon balsamic vinegar; 2 teaspoons sugar; ½ teaspoon vanilla extract, or vanilla bean paste

Recipe by Betsy Carter from tasty.co

Snacks 30 Mins.

Ingredients

4 servings

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3 ½ cups Homemade Ricotta, or store-bought, loosely packed
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¼ cup olive oil
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1 tablespoon heavy cream
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toast
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4 slices sourdough bread
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4 teaspoons olive oil
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1 orange, skin removed and cut into 1/4 in (6 mm)
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1 blood orange, skin removed and cut into 1/4 in (6 mm)
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2 teaspoons demerara sugar
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1 tablespoon pomegranate molasses, optional
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pomegranate seed, for garnish
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fresh mint leaf, for garnish
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olive oil, for garnish
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flaky sea salt, for garnish
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3 cups arugula
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1 cup mixed fresh herbs, such as dill, parsley, tarragon, and/or chives, plus more for garnish
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¼ cup walnut halves
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2 tablespoons lemon juice
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1 teaspoon kosher salt
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⅓ cup olive oil

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1 tablespoon water
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½ cup frozen peas, thawed
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1 small radish, thinly sliced
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olive oil, for garnish
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flaky sea salt, for garnish
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freshly ground black pepper, for garnish
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1 cup fresh berries, such as blackberries, strawberries, and/or raspberries
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1 tablespoon balsamic vinegar
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2 teaspoons sugar
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½ teaspoon vanilla extract, or vanilla bean paste
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⅛ teaspoon kosher salt, plus more to taste
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½ teaspoon freshly ground black pepper
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fresh basil leaf, for garnish
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balsamic glaze, to taste
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1 medium ripe red Anjou pear, thinly sliced
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3 tablespoons walnuts, roughly chopped, toasted
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1 tablespoon honey
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1 sprig fresh thyme
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freshly ground black pepper, for garnish
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flaky sea salt, for garnish

Instructions

Whip the ricotta: Add the ricotta, the olive oil, and 1 tablespoon heavy cream to the bowl of a food processor and blend on high speed for 1–2 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely smooth. If the mixture is too thick, add another tablespoon of heavy cream to reach your desired consistency. The whipped ricotta will keep in an airtight container in the refrigerator for up to 3 days. Before using to make the toasts, transfer the ricotta to a piping bag and cut an opening about ½ inch from the tip. You should have about 3⅓ cups.
Toast the bread: Preheat the oven to 425°F (220°C).
Arrange the sourdough on a 9 x 13-inch (22x33 cm) baking sheet and generously drizzle with the olive oil. Toast for 12–14 minutes, flipping halfway through, until golden and crusty.
Make the winter citrus toast: Preheat the oven to 500˚F(260˚C). Line a baking sheet with parchment paper.
Arrange the orange and blood orange on the prepared baking sheet and sprinkle with the demerara sugar. Broil for 8–10 minutes, or until the oranges are caramelized and charred in some places.
Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the caramelized oranges, drizzle with the pomegranate molasses, if using, and garnish with pomegranate seeds, mint leaves, a drizzle of olive oil, and a sprinkle of flaky salt.
Make the spring greens ricotta toast: add the arugula, herbs, walnuts, lemon juice, salt, and olive oil to a food processor. Blend until smooth, 1–2 minutes, scraping down the sides of the bowl as needed. Add the water, 1 tablespoon at a time, to thin the pesto to your desired consistency.
Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the peas, radish, and pesto. Garnish with more fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt and black pepper.
Make the summer berry ricotta toast: in a medium bowl, combine the berries, balsamic vinegar, sugar, vanilla, salt, and black pepper. Stir to coat the berries well, then let macerate for 30 minutes, until the berries release some of their juices.
Pipe the whipped ricotta onto a slice of toasted sourdough. Spoon the macerated berries and some of their juices on top. Garnish a drizzle of balsamic glaze and basil leaves.
To make the fall ricotta toast, pipe the whipped ricotta onto a slice of toasted sourdough. Top with the sliced pear, honey, and thyme and garnish with flaky salt and black pepper.
Enjoy!