Broiled Ricotta Toast
Servings 6 toasts
Ingredients
Balsamic walnuts
- ½ cup walnuts raw
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- pinch of salt
Lemon caper olive oil
- ¼ cup olive oil
- 2 garlic cloves minced
- zest of ½ lemon
- 1 tablespoon capers
- 2 tablespoons fresh chopped parsley
- 2 tablespoons lemon juice
Sauteed bell peppers
- 1 tablespoon olive oil
- 1 large red bell pepper sliced
- salt and pepper
Ricotta
- 1 cup whole-milk ricotta
- ¼ cup grated parmesan
- 1 teaspoon chopped fresh thyme
- salt and pepper
Remaining ingredients
- 6 slices crusty bread toasted
Instructions
- Prepare the balsamic walnuts. Combine walnuts with balsamic vinegar, brown sugar, and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook until all the liquid has evaporated. Spread the walnuts on parchment paper and let cool completely. Roughly chop walnuts.
- Make the lemon caper olive oil. Heat olive oil over medium heat. Add minced garlic and lemon zest and saute for 30 seconds. Turn off the heat and add parsley, and capers, stirring to combine. Let the oil cool slightly and add juice.
- Heat 1 tablespoon olive oil in a saute pan over medium heat. Add the sliced bell pepper and saute until softened and browned, about 4-5 minutes. Remove from heat.
- Preheat the broiler to high.
- Season the ricotta with parmesan, thyme, salt, and pepper. Spread the ricotta on 6 slices of toasted bread and place the bread on a baking sheet. Broil the toast for 5-6 minutes or until the ricotta is slightly charred and browned.
- Top the ricotta toast with the sauteed bell peppers, balsamic walnuts, and lemon caper olive oil. Serve warm.
Notes
The walnuts, lemon caper olive oil, and seasoned ricotta can be prepared up to 2 days in advance.
