Ricotta Toasts with Walnut Dukkah, Olive Oil and Honey
Dukkah, an Egyptian condiment typically served with bread or vegetables, is a mixture of nuts, seeds and spices that are dry toasted until very fragrant and then pounded (or ground). This version is made with walnuts and gets a smoky kick from the addition of smoked paprika, making it perfect sprinkled on creamy ricotta toasts with honey and olive oil.
Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.