Ricotta Toast For Every Season

Ingredients

Whipped Ricotta

• 3 ½ cups Homemade Ricotta (910 g), or store-bought, loosely packed
• ¼ cup olive oil (60 mL)
• 1 tablespoon heavy cream
• toast
• 4 slices sourdough bread
• 4 teaspoons olive oil

Winter Citrus Topping

• 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

Spring Greens Whipped Ricotta Toast

• 3 cups arugula (300 g)
• 1 cup mixed fresh herbs (40 g), such as dill, parsley, tarragon, and/or chives, plus more for garnish
• ¼ cup walnut halves (30 g)
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• ⅓ cup olive oil (80 mL)
• 1 tablespoon water
• ½ cup frozen peas (60 g), thawed
• 1 small radish, thinly sliced
• olive oil, for garnish
• flaky sea salt, for garnish
• freshly ground black pepper, for garnish

Summer Berry Ricotta Toast

• 1 cup fresh berries (150 g), such as blackberries, strawberries, and/or raspberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• ½ teaspoon vanilla extract, or vanilla bean paste
• ⅛ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• fresh basil leaf, for garnish
• balsamic glaze, to taste

Fall Pear Ricotta Toast

• 1 medium ripe red Anjou pear, thinly sliced
• 3 tablespoons walnuts, roughly chopped, toasted
• 1 tablespoon honey
• 1 sprig fresh thyme
• freshly ground black pepper, for garnish
• flaky sea salt, for garnish

Nutrition Info

• Calories 1046
• Fat 80g
• Carbs 62g
• Fiber 8g
• Sugar 28g
• Protein 25g