Hearty whole grain bread is brushed with olive oil and toasted then topped with creamy ricotta, apples, sliced almonds, cinnamon and honey
This is a recreation of a breakfast option at a very sweet breakfast and lunch cafe nearby. The café is located inside an old barn that also sells local produce as well as Baker Creek Heirloom Seeds. We stop by here several times a year, including a special trip in the late winter to get all of our seeds for our garden for the spring.
This ricotta apple toast tastes just as good at home, if not better since you can choose your own bread, and it brush with olive oil. I like to use the harvest bread that you can find at Whole Foods or pumpernickel bread. If you can manage to get freshly made ricotta that makes a big difference too. At the café they top the toast with labneh (thick, strained yogurt) instead of ricotta which is also a nice option.
Ricotta Apple Toast
- 6 slices whole grain or pumpernickel bread
- olive oil
- ¾ lb fresh ricotta
- 2 granny smith apples, thinly sliced
- sliced almonds (optional)
- Preheat the oven to broil.
- Brush each slice of bread with olive oil. Toast for 2-5 minutes in the oven until crispy. Remove.
- Layer each slice of bread with ricotta, a sprinkle of cinnamon, apple slices, almonds if using, another sprinkle of cinnamon, and honey. Serve warm.