whipped honey ricotta caprese toasts
It's the ricotta swirlies that do it for me.
Ingredients
- 1 French or sourdough baguette
- 1 15-oz container whole milk ricotta
- 2-3 tbsp honey
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh mint, chopped
- 1/2 tsp chili powder
- 2 cloves garlic, minced
- fresh basil and cracked black pepper, to serve
Instructions
- In a medium bowl, toss the tomatoes with the olive oil, balsamic, basil, oregano, mint, chili powder, garlic, and a pinch of salt and pepper. Let sit at room temperature while you prepare the rest of the dish.
- Slice the baguette into 8 toasts. Brush the cut sides with olive oil. Heat a grill pan or skillet over medium heat. Place the toasts cut-side down and toast for 1-2 minutes until nicely charred to your liking. Alternatively, you can warm them under the broiler for 1-2 minutes.
- In the bowl of a food processor, add the ricotta, honey, and 1/2 tsp kosher salt. Whip until very creamy, scraping down the sides of the bowl with a spatula as needed, about 1-2 minutes. Taste and adjust honey and salt as desired.
- Spread the ricotta on each toast. Sprinkle tomatoes overtop (make sure to get some of that yummy marinade in the crevices as well!) and finish with fresh basil and cracked pepper.