One of the best parts about making fresh bread is turning that bread into toast. Smear some butter and jam or turn it into a savory toast, it’ll all be good. This charred ricotta toast doesn’t necessarily need fresh homemade bread but it sure adds that extra touch. Luckily, the charred ricotta, lemon caper olive oil, balsamic walnuts, and sauteed bell peppers add so much flavor that you can get away with regular storebought bread. It’s just oh so good.
**Helpful tips and common mistakes
I’ve said it before and I’ll say it again, I am the queen of toasts and sandwiches. Yup, I’m not even going to be humble about it. There’s just something about stuffing two slices of bread with all kinds of toppings that gets me excited. Perhaps it’s because my mom fed me sandwiches during my middle school and high school lunches every day. Thanks mom!
This charred ricotta toast came to me because I had extra ricotta I needed to use up. I love burrata on bread like on this Brussels sprouts and burrata crostini but ricotta is a close second. Just season ricotta with parmesan, fresh thyme, salt and pepper, spread it on bread and broil until slightly charred. If you’re using low-fat ricotta, you might want to strain the cheese beforehand to remove excess liquid. Just dump the ricotta into a fine-mesh sieve or cheesecloth and let it sit for 30 minutes or overnight.
Simmer some walnuts with balsamic vinegar, sugar, and a pinch of salt to make the balsamic walnuts – you can also make these the day before. I like to make a big batch and sprinkle them on my salad as well. Saute the bell peppers and heat some olive oil with garlic, lemon zest, parsley, capers, and lemon juice for the lemon caper olive oil. It may seem like a lot of steps but each component is pretty easy to prepare so I urge you to make each topping!
Top the charred ricotta toast with all of the toppings and serve warm. You can enjoy this as a meal or serve them as an appetizer. Either way, they will be gone in seconds because they are just that good. Another toast recipe going in the archive!
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