Honeyed Ricotta Toasts With Almond Recipes

SWEET POTATO TOAST WITH RICOTTA, BERRIES, HONEY AND ALMONDS

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

HONEYED RICOTTA TOASTS WITH ALMOND

Steps:

• Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
• Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.

HONEYED RICOTTA

Steps:

• In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.

RICOTTA TOASTS WITH WALNUT DUKKAH, OLIVE OIL AND HONEY

Steps:

• Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
• Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
• Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
• Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
• Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
• Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.