I am fully on board the toast kick and I’m comin’ in hot with my favorite 3 ways of doing it ricotta style.

Let’s first delve into this toast craze everyone is obsessed with. At first I was like, we get it, it looks really pretty and appetizing but ultimately isn’t this just a piece of bread with some stuff on top? Aka the most basic of breakfasts? Were y’all wondering what all the fuss was about too?

And so, I made it my mission to un-basic this most basic breakfast. I thought, how can one make something that is by definition ordinary, extraordinary? Challenge accepted…

Rosewater Ricotta Toast with Bananas and Pistachios
Rosewater infused ricotta topped with bananas and sprinkled with pistachios and honey cinnamon drizzle

Then I thought about one of my most favorite ingredients of all time – ROSE WATER. Ugh, can we just take a moment and discuss how incredible rose water is? I realize this is a total white girl moment for me because my fiancé is Lebanese and I am surrounded by Arabs who remind me, “Kelly, we’ve been using it in our food and on our faces for forever, it’s not interesting, get over it”. Today, I refuse to be silent. This stuff can transform the taste of a basic dish into an earthy, rosy delight. So obviously, taking this elementary bread business to the next level is going to require rosewater. And BAM, I give you Rosewater Ricotta Toast with Bananas and Pistachios.

Next up, I wanted to create something with a mixture of savory and sweet tones. I love the combination of basil with feta but have only ever used them with wintery fruits like apples and pears. I thought I would switch it up with some strawberries mixed with olive oil and crushed walnuts.

Last but certainly not least, lemon and blueberries with a twinge of vanilla. I make a mean blueberry cheesecake (if I do say so myself!) with hints of lemon zest and tried to play off these flavors on this last toast. I couldn’t help myself from adding cream cheese to the ricotta to make it extra rich. A sprinkle of vanilla gives a deeper flavor and couples nicely with the berries. Recreating this cheesecake in toast-style? Yes, please.

So, my take on toast has definitely transformed and dare I say, the ricotta toast may just rival avocado toast. Ricotta absorbs the flavors you add to it so you can really construct this breaded goodness to your liking. There ain’t nothin’ basic about that.

Ordinary toast no mo’ my friends! Get to spreading y’all. This is the easiest go-to meal ever. Super simple and super healthy. Are there any ingredients I’ve missed that would kick these ricotta toasts up a knotch? I’d love to hear from you 🙂


Ricotta Toast 3 Ways

Prep Time: 10 minutes

Yield: 6 toasts

Ricotta Toast 3 Ways

Ingredients

  • Rosewater and Pistachio Banana Toast
  • 1 tbsp rosewater
  • 1 banana, sliced
  • 1/2 tsp of cinnamon
  • 1 tbsp honey
  • splash of vanilla
  • handful of pistachios, crushed
  • 1/2 cup ricotta
  • 2 toasts
  • Blueberry and Lemon Toast
  • 1 tbsp lemon juice
  • 1/2 cup blueberries
  • 1/2 tbsp lemon zest
  • 1/2 cup cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tbsp honey
  • 1/2 cup ricotta
  • 2 toasts
  • Strawberry and Basil Toast
  • 5 strawberries, sliced
  • 1 tbsp olive oil
  • 1 tbsp fresh basil, chopped
  • 1 tbsp feta
  • 6 walnuts, crushed
  • pinch of salt
  • 1/2 cup ricotta
  • 2 toasts

Instructions

  1. Rosewater and Pistachio Banana Toast
  2. Mix together rosewater, ricotta, vanilla and cinnamon.
  3. Spread on toast. Layer the bananas, sprinkle with pistachios and drizzle with honey.
  4. Blueberry and Lemon Toast
  5. Add blueberries to a small pot. Add the honey, cinnamon and lemon juice and stir until coated. Cook on low heat for 5 minutes.
  6. While blueberries are cooking, add the ricotta and cream cheese to a small bowl and mix completely.
  7. Spread ricotta on toast, then blueberries and sprinkle with lemon zest.
  8. Strawberry and Basil Toast
  9. In a small bowl, mix ricotta and olive oil. Spread onto toast, layer strawberries on top and sprinkle with basil, feta and walnuts.
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