Ricotta And Apple Toast Recipe By Tasty

Steps:

• Spread ricotta over toast, and top with sliced apples and a drizzle of honey.
• Enjoy!

Steps:

• 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!

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant and translucent, about 20 seconds. Add the spinach, tarragon and salt and pepper to taste; saute until the spinach is wilted but still bright green, about 1 minute. Let cool slightly.
• Toss the tomatoes with the vinegar in a bowl. Season with salt and pepper and add a drizzle of oil.
• Chop the wilted spinach and lightly fold it into the ricotta. Season with salt and pepper.
• To serve, spread the ricotta on the toasts and top with the tomatoes and a light drizzle of oil. Sprinkle with salt, if desired.
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