When I was a child I was a bundle of raw energy. How many times didn’t I hear my mother say, “Ella, sit, eat!”
“Can’t mom, I have volleyball practice, going to the beach, working today.”
I’d grab a piece of toast and run out the door.
It wasn’t too much later my mother, like mothers so often do, outsmarted me and started loading my toast with healthy goodness. One of those creations was ricotta toast. I had forgotten all about ricotta toast until recently when I was running out the door with a piece of toast in my hand.
Ricotta toast, like avocado toast, can be topped with just about anything. Spread some ricotta on a slice of country-style toast, or some other rustic bread and top with whatever comes to mind.
Here are a few of my favorites:
MANGO AND HONEY:
Spread toast with ricotta. Top with chopped mango and cashews. Drizzle with honey. I like to use sage honey.
PEAR AND HONEY:
Spread toast with ricotta. Spread with sage honey. Top with sliced pears and chopped hazelnuts.
Then there were the savory delights.
TOMATO AND SPINACH:
Mix in some parmesan cheese and basil into the ricotta cheese. Season with salt and pepper.
Spread over toast. Top with roasted tomatoes and wilted spinach that has been roasted in a 475°F oven for 3-5 minutes.
SWISS AND EGG:
Mix parsley, salt, and pepper into the ricotta cheese.
Spread over toast. Top with sliced green onion and sliced hard-boiled egg.
Sprinkle with shredded swiss cheese. Place under the broiler and broil for 3 minutes, or just until the cheese is melted.
RADISH AND SPROUTS:
Do you like radishes? Then try this savory treat. Mix in some salt, pepper, and a hint of dill seed into ricotta cheese.
Spread over toast. Top with thinly sliced radishes and some sort of sprouts. I used broccoli sprouts.
Don’t stop! See what you can come up with and share it here using the comment section below. I can’t wait to try your creations! – Ella