Description
This simple Honey Ricotta Toast with Pistachios is a light and refreshing appetizer. It's perfect for a weekend brunch or to pair with a glass of wine before dinner.
Ingredients
Scale
- 4 large slices sourdough bread
- olive oil, for brushing
- 1/2 cup part-skim ricotta
- 1 tablespoon honey
- 1/4 cup pistachios, chopped
- flaky sea salt, to taste
Instructions
- Toast the bread. To toast the bread, preheat the oven to 400°F. Arrange the bread slices on a baking sheet. Lightly brush the tops with olive oil, then bake for 5-8 minutes until toasted.
- Spread on the ricotta. Let the bread cool for 2 minutes so you can easily handle it. Divide the ricotta among the 4 pieces of toast, and spread out evenly.
- Add toppings. Drizzle honey over each toast, and sprinkle with chopped pistachios.
- Serve. Serve topped with a pinch of flaky sea salt and enjoy!
Notes
Choose a ricotta that tastes fresh, is creamy, with a thick texture. If it's a little watery- you can strain it with a cheesecloth before spreading on the toast.
You can toast the bread in a toaster, however I really like the texture of the toast by brushing with oil and toasting in the oven.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 toast
- Calories: 248
- Sugar: 7 g
- Sodium: 287.4 mg
- Fat: 10.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 30.1 g
- Fiber: 1.8 g
- Protein: 9.7 g
- Cholesterol: 9.6 mg