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Ricotta Toast with 6 Easy Ways to Top It

Ricotta Toast Toppings: 6 Easy and Delicious Ways to Enjoy

Discover 6 easy ways to top ricotta toast for a delicious meal or snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine Mediterranean
Servings 8 slices
Calories 300 kcal

Equipment

  • food processor
  • heavy skillet
  • Baking Sheet

Ingredients
  

For the Toast and Whipped Ricotta

  • 15 ounces whole milk ricotta
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 8 slices whole grain or sourdough bread toasted

For Blistered Cherry Tomato Toast

  • 1 tablespoon extra virgin olive oil
  • 1 pint cherry tomatoes
  • ¼ teaspoon kosher salt
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon sherry vinegar

For Prosciutto, Peaches, and Aleppo Pepper Toast

  • 1 shallot sliced into thin rounds
  • 1 tablespoon lemon juice
  • 2 peaches sliced into thin wedges
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Aleppo pepper
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 4 ounces prosciutto or jamón serrano
  • 1 tablespoon honey
  • Torn fresh mint leaves for garnish

For Mushrooms with Garlic and Rosemary Toast

  • 2 tablespoons extra virgin olive oil
  • 1 pound mushrooms thinly sliced
  • ½ teaspoon kosher salt
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh rosemary
  • 3 tablespoons dry white wine (or 2 tablespoons water and 1 tablespoon white wine vinegar)
  • Freshly ground black pepper

For Roasted Grapes, Fennel Seed, and Rosemary Toast

  • 2 cups seedless red grapes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon finely chopped fresh rosemary leaves
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper to taste

For Strawberries and Basil Toast

  • 1 pint strawberries hulled and sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ¼ cup roughly chopped fresh basil , plus more for garnish

For Warm Dates, Walnuts, and Sage Toast

  • 1 tablespoon extra virgin olive oil
  • 16 pieces dates pitted and quartered
  • 1 teaspoon grated lemon zest
  • ¼ cup toasted walnuts chopped
  • Flaky sea salt to taste
  • Fresh sage torn or roughly chopped

Instructions
 

To Make the Ricotta Toast

  • Whip the ricotta: In a food processor, add the ricotta, olive oil, and salt. Whip until light and smooth, 1 to 2 minutes.
  • Assemble: Spread a layer of the whipped ricotta on each slice of toast. Add toppings from one or more of the options below.

For the Blistered Cherry Tomatoes

  • Sear the tomatoes. Heat the oil in a heavy skillet over medium-high heat. Add the tomatoes and salt and cook undisturbed for 1 minute. Cook for another 2 to 3 minutes, stirring occasionally to sear evenly.
  • Season. Add the garlic and thyme and stir until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, stirring to coat. Spoon the tomatoes on the ricotta toast and serve.

For the Prosciutto, Peach, and Aleppo Pepper

  • Mellow the shallot. In a medium mixing bowl, combine the sliced shallot and lemon juice. Let sit for 10 minutes.
  • Add the peaches, olive oil, Aleppo pepper, salt, and black pepper. Toss to coat. Arrange the peaches on top of the ricotta toast with slices of prosciutto. Drizzle the toast with honey and garnish with mint.

For the Mushrooms with Garlic and Rosemary

  • Sauté the mushrooms. Heat the oil in a heavy skillet over medium-high heat. When the oil shimmers, add the sliced mushrooms and salt and sauté until caramelized, 7 to 8 minutes.
  • Season. Add the minced garlic, rosemary, and wine (or water and vinegar). Stir for 1 more minute until fragrant and the wine has evaporated. Top the ricotta toast, add a grind of black pepper to taste, and serve.

For the Roasted Grapes, Fennel Seed, and Rosemary

  • Get ready. Preheat the oven to 425°F. Add the grapes to a baking sheet and toss with the olive oil, vinegar, garlic, fennel seeds, rosemary, salt, and pepper to coat evenly.
  • Bake for 15 to 20 minutes, or until the grapes start to burst. Spoon the roasted grapes on the ricotta toast and serve.

For the Strawberries and Basil

  • Macerate the strawberries. Mix the strawberries, balsamic vinegar, and honey in a medium mixing bowl and let sit for 10 to 15 minutes. Spoon the macerated strawberries over the ricotta toast and garnish with more basil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 400mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1mg
Keyword Easy Recipes, healthy snacks, quick meals, Ricotta Toast, Toast Toppings, vegetarian
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