Whipped Ricotta Toast
Ricotta toast features artisan sourdough bread, creamy whipped ricotta, and an assortment of fresh, seasonal toppings. With different options for both savory and sweet, this versatile recipe is great for everyone! Switch up your usual morning routine with this vibrant and colorful dish.
Servings 6 people
Calories305.8 kcal
Cost $ 1.00 per person
Equipment
- 1 griddle or cast-iron pan
Ingredients
- 6 slices of sourdough bread - For a gluten-free option, use gluten-free bread or crackers. For a low-carb option, use almond flour bread.
- Extra virgin olive oil - Alternatively use avocado, grapeseed, sunflower, or safflower oil.
- 15- oz full-fat ricotta cheese - For a lighter option, use low-fat ricotta cheese (If your ricotta cheese has excess liquid, strain it through a fine-mesh sieve or cheesecloth to achieve a thicker, creamier result)
- 4 oz cream cheese - If you don't have cream cheese at room temperature - Again, use low-fat cream cheese for a lighter choice. Or, use all ricotta cheese.
- ½ teaspoon lemon zest try lime instead.
- 1 tablespoon lemon juice - Lime juice or white wine vinegar will also work.
- 2 garlic cloves NOTE: For a more pungent flavor, mince them and add them raw to the dip. For a dip with a mild flavor of garlic, slice the cloves and cook them in a small skillet with 1 tablespoon of EVOO over medium heat for about 1-2 minutes, tilting the pan, or until they become light golden brown. Add a drizzle of honey to your dip to help to balance the bitterness of the cooked garlic. I prefer to use raw garlic in mine.
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- A pinch of red pepper flakes - Omit if you are sensitive to spice.
- 2 tablespoon chopped parsley or fresh basil or mint
Instructions
- Make the whipped ricotta: Place all the ingredients in a food processor. Beat for about 1-2 minutes or until becoming a homogenous, creamy, and smooth mixture. Transfer to a covered bowl or an airtight container and chill in the fridge.
- Toast the bread: Heat a griddle or large cast-iron skillet over medium heat until very hot. Place the slices of bread onto the skillet and drizzle with extra-virgin olive oil on both sides (about 2 tablespoons for 6 slices). Let the bread toast for 2-3 minutes or until crispy and golden brown. Then, flip the slices using a large metal spatula or tongs, and repeat the toasting process. Transfer them to a large baking sheet.
- Assemble the toast: Spoon and spread about 2-4 tablespoon of the whipped ricotta on top of the toasted bread (depending on how large your slice of bread is. Then, top it with either 2 tablespoon of Persian cucumber salad recipe and fresh basil leaves OR with chopped Kalamata olives, toasted pine nuts, and fresh herbs.
Recipe Video
Recipe Notes
STORAGE
- Fridge: Store the whipped ricotta in an airtight container for up to 5 days in the fridge. Try to keep it separate from the bread since it will turn soggy if fully assembled.
- Freezer: The whipped ricotta is not ideal for freezing since the texture will become slightly grainy once it’s thawed.
- Make ahead: You can make the ricotta and prepare the toppings a few days in advance. However, I suggest waiting to toast the bread until right before you’re going to prepare this recipe.
Nutrition
Calories: 305.8kcal | Carbohydrates: 18.9g | Protein: 10.8g | Fat: 20.3g | Saturated Fat: 10g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6g | Cholesterol: 61.3mg | Sodium: 235.7mg | Potassium: 113.6mg | Fiber: 0.8g | Sugar: 3.3g | Vitamin A: 757.5IU | Vitamin C: 3.3mg | Calcium: 206.9mg | Iron: 0.5mg
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