My New Obsession: Ricotta Toast!
Guys, I’m officially obsessed with ricotta toast. OBSESSED.
Before now I always thought of ricotta as the Italian cottage cheese that goes in lasagna. Not exactly true…
Organic Valley says ricotta is “a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to “re-cooked”).
Turns out ricotta is used in a lot of baked pasta dishes, but also goes into sweet treats like cannoli and cheesecake, too!
But back to the toasts…
I love the creaminess of the cheese mixed with the crunch of a good piece of whole grain bread. It’s good for any meal of the day, but I really think of it as a breakfast food so I top it with fresh fruit, herbs, eggs, roasted veggies, you name it! It’s also a great vehicle for leftovers – chicken breast, sautéed peppers and onions, you name it! I even used broccoli rabe on one:
I also used leftover roasted butternut squash with Cajun spices and added half a chicken sausage, too:
My favorite is a good piece of whole grain bread toast, topped with lowfat ricotta seasoned with kosher salt and coarse black pepper and some shiitake mushrooms, sautéed with fresh rosemary, like this:
If I’m feeling peckish, I might even add an egg:
The sweet versions are also delicious options! I made one with peaches and fresh basil:
I also made one with a delicious, juicy Honey Crisp apple (though I think it needed a little Mike’s Hot Honey to finish it up):
What about you? What’s your favorite ricotta toast?
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