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Charred Ricotta Toast

4-6 slices of toast
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Keyword sandwich
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Balsamic walnuts

  • ½ cup walnuts raw
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • pinch of salt

Lemon caper olive oil

  • ¼ cup olive oil
  • 2 teaspoon garlic minced
  • zest of ½ lemon
  • 1 tablespoon capers
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon lemon juice

Sauteed bell peppers

  • 1 tablespoon olive oil
  • 1 bell pepper sliced
  • salt and pepper


  • 1 cup ricotta
  • ¼ cup parmesan grated
  • 1 teaspoon fresh thyme
  • salt and pepper

Remaining ingredients

  • 6 slices crusty bread toasted


  • Prepare the balsamic walnuts. Combine ½ cup raw 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 of the liquid has evaporated. Transfer the walnuts to parchment paper and let cool completely.
  • Make the lemon caper olive oil. Heat ¼ cup olive oil over medium heat. Add 2 teaspoon minced garlic and the zest of ½ lemon and saute for 30 seconds. Turn off the heat and add 2 tablespoon chopped parsley, and 1 tablespoon capers. Let the oil cool slightly and add 2 tablespoon lemon 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 minutes. Remove from heat.
  • Preheat the broiler.
  • Season the ricotta with ¼ cup parmesan, 1 teaspoon fresh thyme, salt, and pepper. Spread the ricotta on 6 slices on toasted crusty bread and place the bread on a baking sheet. Broil the toast for 2-3 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.