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Past winner of Rach's "Great American Cookbook Competition" Fanny Slater shares a sweet breakfast of whipped ricotta on toast with jam and hazelnuts.
"The ricotta can be whipped in a food processor, blender, or with an electric hand mixer. For more flavor, the bread can also be drizzled with olive oil or melted butter and baked on a sheet tray at 400°F for 4 to 6 minutes, flipping once halfway through. Mint can be cut into ribbons—or chiffonade—by evenly stacking and then rolling the leaves into a long, cigar shape and then thinly running your knife through the herbs. Watch your fingers!"—Fanny
For another toast upgrade, check out Fanny's recipe for Street Corn Toast with Lime Aioli. Plus, watch the video above to see Fanny make a gorgeous PB&J Toast with Honey Swirl.
Ingredients
- ½ cup whole-milk ricotta cheese
- 2 tablespoons honey, divided
- Pinch coarse salt
- 4 slices thick-cut rustic bread, such as ciabatta or sourdough, toasted
- ¼ cup apricot jam
- ¼ cup chopped hazelnuts, toasted
- ¼ cup roughly chopped or gently torn fresh mint
Yield
Serves: 4
Preparation
In a food processor, pulse the ricotta, 1 tablespoon honey, and the salt until whipped and airy. Place the whipped ricotta in a piping or plastic storage bag. If needed, use scissors to snip a corner of the bag.
Arrange the toast on a platter and pipe the ricotta onto each slice to resemble a fluffy cloud. Top the ricotta with apricot jam and hazelnuts and drizzle with the remaining 1 tablespoon honey. Garnish with the mint and serve.