Spring Toasts with Whipped Brown Sugar Ricotta
Back to Recipes & MoreIngredients
- 1½ cups (393 g) ricotta cheese, preferably full-fat
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 1 tsp (2 g) lemon zest, finely grated
- ½ tsp (3 g) salt
- 6 slices sourdough bread (or bread of choice)
- Butter, room temperature
- 6 to 8 strawberries, washed, hulled, sliced
- 6 radishes, washed, thinly sliced
- ¼ to ½ cup pea or basil sprouts, washed, patted dry
- ¾ tsp (2 g) black pepper, preferably freshly ground
- Extra virgin olive oil
- Balsamic glaze
- Lemon zest
- Flaky sea salt
Equipment
Scale OR dry measuring cups
Measuring spoons
Medium bowl (preferably high-sided)
Immersion blender OR food processor OR blender
Large non-stick skillet
Butter knife OR small offset spatula
Instructions
Step 1
In a medium bowl, combine ricotta cheese, the Redpath® Golden Yellow Sugar, lemon zest, and salt.
Step 2
Using a handheld immersion blender, blend until smooth (see Chef’s Tips).
Step 1
Heat a large non-stick skillet over medium heat.
Step 2
Lightly butter both sides of the sourdough bread. Place the bread into the hot pan and fry until both sides are golden in colour; about 2 minutes per side.
Step 3
Spread the whipped brown sugar ricotta evenly amongst the toasts; about ¼ cup per slice.
Step 4
Divide and layer the sliced strawberries and radishes onto each toast. Sprinkle the tops of each toast with pea or basil sprouts and ⅛ tsp of cracked black pepper.
Step 5
Serve as is or garnish with a drizzle of extra virgin olive oil and/or balsamic glaze, a sprinkling of lemon zest, and flaky sea salt.
