Maple Apricot Compote on Ricotta Toast

Maple Apricot Compote on Ricotta Toast

This recipe may actually be the greatest thing since sliced bread. Creamy ricotta and sweet apricot compote share centrestage on every delicious piece of toast. Add in the warm tastes of cinnamon and cardamom, plus our Brown & Maple Sugars, and you’ve got a snack or appetizer worth savouring. This really is the toast with the most!


4 servings


10 minutes


15 to 20 minutes


For the maple apricot compote

  • 1 1/2 cups (245 g) dried apricots, cut into quarters
  • 1/2 cup (120 ml) boiling hot water
  • 1/2 cup (60 ml) orange juice, freshly squeezed
  • 2 packets (28 g) Redpath® Brown and Maple Sugars
  • 1 tbsp (6 g) orange zest
  • 1 tsp (3 g) cardamom, preferably freshly ground
  • 1/4 tsp (1 g) ground cinnamon
  • 1/8 tsp (1 g) salt

For the ricotta toast

  • 1/2 cup (120 ml) ricotta
  • 1 packet (14 g) Redpath® Brown and Maple Sugars
  • 1/4 (1 g) tsp ground cinnamon
  • 4 slices bread, thickly sliced and toasted


In a medium saucepan, soak dried apricots in the boiling water until plump; about 10 minutes.

Add in the remaining ingredients: orange juice, the Redpath® Brown and Maple Sugars, orange zest, ground cardamom, cinnamon, and salt.

Place onto medium-high heat and bring mixture to a boil, while constantly stirring. Reduce temperature to medium and simmer until liquid is reduced and thickened; about 15 minutes.

Remove from heat to cool. 


For the ricotta spread:

In a small bowl using a spatula, cream together ricotta, the Redpath® Brown and Maple Sugars, and cinnamon until well combined.

To assemble:

Divide and spread ricotta mixture onto the toasts. Spoon about 2 tablespoons (30 ml) of the Maple Apricot Compote onto the ricotta. Serve immediately.


  • Any leftover compote can be used to top ice cream, yogurt, or as an accompaniment to any pork dish.
  • Use crackers or crostini instead of toast for easy hors d’oeuvres.