I had planned on sharing my delicious easy banana bread this week, but my husband threw out my bananas. I’d like to say something pithy here but…
Instead I bring you a delicious trendy treat, toast.
When I first heard that toast restaurants were opening up in Manhattan, I rolled my eyes. Since then I’ve been introduced to avocado toast and all has been forgiven. So when I found myself out of garlic for garlic bread, I thought, what can I do with toast? I had left over ricotta cheese from a lasagna I made earlier in the week, and so I googled. I expected to find savory but instead I found many variations on sweet. I cherry picked different ideas and made dessert ricotta toast.
4-6 slices sourdough bread.
olive oil spray
1 cup ricotta cheese
1.5 tablespoon sugar
1/4 tsp ground cinnamon
1/4 tsp almond extract (I was out of vanilla)
honey to taste
Spray the slices of bread with olive oil. Toast in toaster oven or regular oven until desired level of crispness. In a bowl, combine ricotta, sugar, cinnamon, and almond extract. Spoon mixture onto toast.
We topped with drizzled honey, but other variations topped with cocoa powder or chopped chocolate. I thing it would be awesome with crushed pistachios
My pictures are awful because I couldn’t keep the kids hands out of it. Note that the original recipe called for 2 tablespoons of sugar, but that was way too much. I didn’t have time to test with different amounts of sugar but I suspect, a teaspoon would go a long way…
Meet The Author
Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have
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