Ricotta Toasts With Walnut Dukkah Olive Oil And Honey Recipes
RICOTTA TOASTS WITH WALNUT DUKKAH, OLIVE OIL AND HONEY
Dukkah, an Egyptian condiment typically served with bread or vegetables, is a mixture of nuts, seeds and spices that are dry toasted until very fragrant and then pounded (or ground). This version is made with walnuts and gets a smoky kick from the addition of smoked paprika, making it perfect sprinkled on creamy ricotta toasts with honey and olive oil.
Provided by Justin Chapple
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
- Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
- Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
- Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
- Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.
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- Walnut Ricotta: Soak walnuts in hot water for 1 hour. Add soaked walnuts with 1/3 cup of the soaking water a blender and puree until smooth. If you want a looser texture, add more water a tablespoon at at time until desired consistency. Refrigerate until ready to use.
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