Toast with Ricotta and Lemon
Appetizers Christmas Recipes Quick Recipes Simple Recipes Cheese
For the next wine party I'm going to host! Alongside a Prosecco or a Riesling. As usual, when it comes to simple things, I remind you that the ricotta should be of the highest quality possible, creamy and fresh. The rest is simple.
Ingredients
slices of mini-ciabatta (or baguette)
1 container ricotta
1 garlic clove
honey
extra virgin olive oil (your best one, the kind you use for salads)
1 lemon
fleur de sel, black pepper
How to prepare toast with ricotta and lemon
- Cut the ciabatta/baguette into slices (here I prepared 12 slices for 2 people). Drizzle with a little oil on both sides.
- Heat the grill pan (without added fat) for 5 minutes. Toast the ciabatta slices on both sides just until you get light grill marks. Don't leave them too long - if they become too crispy they seem harder to eat to me.
- Peel the garlic and cut it in half. With the cut side, rub each ciabatta slice. Pass it over the entire surface just once, don't over-garlic them - we want just a pleasant garlic aroma so it doesn't overpower the other flavors.
- Spread ricotta on each slice without trying to spread it too neatly - it's okay for it to look rustic. Arrange the slices slightly overlapping on the serving platter.
- Sprinkle with fleur de sel, then grind black pepper. Grate lemon zest over everything (about 1/4 lemon). Drizzle a little honey on top (about 1 teaspoon for the 12 slices). Then pour a little oil over them (about 1.5 tablespoons).
- Serve immediately.
