Ricotta toast is all the rage right now-Some versions use blistered tomatoes, fresh jam or chunks of plump berries.
My ricotta toast uses local sourdough bread, Montana raw honey and fresh picked huckleberries. I mashed the hucks (or use any berry you have) into a simple jam. Then drizzle olive oil on day old bread and toast in a hot pan. Believe it or not, 3 day old bread makes the BEST toast.
Smear a generous helping of fresh ricotta (use yogurt or mascarpone if desired) over ripe thinly sliced fruit. Drizzle honey, thyme from the garden, the berry jam and flaked sea salt over the fruit slices.
That’s it folks.
Other than toasting some bread in a pan, there is zero baking or cooking. Serve this with tea as a quick afternoon pick me up snack, for breakfast or with a glass of wine for a light dinner with perhaps a bit of prosciutto over the fruit. Try it with apricots, figs or peaches. If you do not have Glacier National Park in your backyard and cannot procure fresh huckleberries, try blackberries or blueberries.
When the temps are hot and you can’t bear to turn on the oven, ricotta toast makes a wonderful light dinner option.
I hope you give my version a try.
Ricotta toast- Montana Style – serves 4
3-4 pieces of day old sour dough or peasant bread
Olive oil spray or olive oil
flaked sea salt
1/4 cup fresh berries such as huckleberries, blackberries or blueberries
1/2 apricot, sliced thin
1/2 peach sliced thin
1 fig, sliced in half
1/2 cup fresh ricotta cheese, or greek yogurt or mascarpone
fresh thyme leaves
1 TBSP honey
Method- Prep time 5 minutes, cooking time- 5 minutes
- Spray toast on both sides generously with the olive oil.
Heat a pan over medium high heat. Toast the bread on both sides until the edges are golden brown. Set on a serving plate.
- Spread the ricotta cheese over the warm toast.
Top with fans of sliced peaches, apricots or the figs.
- In a small bowl, smash the berries with a fork to create a “jam”.
Dot the fruit with the berry “jam”.
Drizzle the toast with a 1/2 teaspoon of honey per slice. honey. Top with flaked sea salt and thyme leaves.