Ricotta Toasts with Walnut Dukkah, Olive Oil and Honey
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 21
- Sodium
- 162
- Total: 15 min
- Active: 15 min
Ingredients
4 slices rustic boule or multi-grain sandwich bread
Extra-virgin olive oil, for brushing and drizzling
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 cup walnuts
2 tablespoons toasted sesame seeds
2 teaspoons smoked paprika
Flaky sea salt
1 cup ricotta, preferably fresh
Honey, for drizzling
Directions
- 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.