Ricotta And Apple Toast Recipe By Tasty

RICOTTA TOAST FOR EVERY SEASON RECIPE BY TASTY

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!

APPLE PIE-RICOTTA TOAST

Steps:

• In a large skillet, heat canola oil and add sliced apples. Saute on medium-low heat for about 2-3 minutes, or until apples start to soften.
• Add agave nectar, palm, sugar, apple pie spice, lemon juice, and water and bring it to a boil. Simmer over low heat until the apples are tender and sauce is syrupy, about 10 minutes.
• In a medium-size bowl, combine ricotta cheese with lemon zest.
• Spread a generous amount of the ricotta-lemon peel mixture onto toasted bread slices. Using a slotted spoon, spoon the apples over it. Drizzle with the syrup. Serve immediately.

RICOTTA AND APPLE TOAST RECIPE BY TASTY

Steps:

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