Were you not missing our different types of toasts? We definitely were! And so we are back with our toast experiments! This time with #ricottacheese toasts (after our past experiments of #avocadotoast and #hummustoast). We have tried not one or two but seven different types of #ricottatoast!
Ricotta is another house favourite when it comes to the cheese of liking. It indeed is too good to not like it! For many of our Indian food lovers, home made paneer is the closest substitute, but if you can find ricotta – nothing like it! It’s the softer, moist and slightly grainy textured version.
The proof of our pudding err the ricotta toast lies in its base layer of gently whipped lemon-flavoured ricotta.
The seven different variants we made are – sliced avocado with sunflower seeds, pesto with roasted pine nuts/sunflower seeds, roasted beetroot dip with toasted pumpkin seeds, grilled tomato corn, guacamole, avocado-cherry tomato-walnut, grilled tomato
Styling inspiration: The Crooked Carrot
Ingredients:
- Ricotta base layer
- Whipped lemon flavoured ricotta
- 250 gm ricotta cheese
- ¼ tsp lemon juice
- ½ tsp lemon zest
- A pinch of salt
- 1 tbsp chopped basil leaves / mint leaves
- Sourdough bread slices
- Toppings as per toast type (mentioned below)
Procedure:
1. Ricotta toast with sliced avocado
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by half sliced avocado. Sprinkle toasted sunflower seeds on top. Sprinkle chili flakes and oregano to taste. Cut into two halves
2. Ricotta toast with basil pesto
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by 1 tbsp basil pesto (blend 250 gm basil leaves, 1 tsp olive oil, 1.5-2 tbsp pine nuts and 1 clove garlic). Sprinkle toasted pine nuts or sunflower seeds on top. Optionally, sprinkle chili flakes and oregano to taste. Cut into two halves
3. Ricotta toast with beetroot dip
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by 1 tbsp beetroot dip (roast 1 medium beetroot and 1 clove garlic in a pre-heated oven for 30-40 min, blend in a processor with 1-1.5 tbsp olive oil, salt & pepper to taste, 1 tsp yogurt, 1 tsp toasted sesame seeds). Sprinkle toasted pumpkin seeds on top. Optionally, sprinkle chili flakes and oregano to taste. Cut into two halves
4. Ricotta toast with grilled tomato-corn
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by 1 tbsp grilled flavoured tomato-corn mixture (Roast 4-5 quartered cherry tomato in a pre-heated oven for 6-8 min after sprinkling oregano, salt, pepper and a drizzle of olive oil to these. Add boiled corn and chopped onion). Optionally, sprinkle chili flakes and oregano to taste. Cut into two halves
5. Ricotta toast with guacamole
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by 1 tbsp guacamole (Mix ½ mashed avocado, 1 tbsp chopped onion, 1 tbsp chopped jalapeno, 1 tbsp chopped tomato, salt & pepper to taste, 1 tbsp lemon juice and 2 tbsp chopped coriander). Sprinkle chili flakes and oregano to taste. Cut into two halves
6. Ricotta toast with avocado-cherry tomato-walnut
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by ¼ chopped avocado, 1 chopped cherry tomato and walnut pieces. Sprinkle chili flakes and oregano to taste. Cut into two halves
7. Ricotta toast with grilled tomato
On a toasted fresh sourdough bread slice, spread 1 tbsp ricotta base followed by 1 tbsp grilled tomato (Roast 4-5 cherry tomato in a pre-heated oven for 6-8 min after sprinkling oregano, salt, pepper and a drizzle of olive oil to these). Optionally, sprinkle chili flakes and oregano to taste. Cut into two halves
Break&Binge 