Honeyed Ricotta Toasts with Almond

Name: Honeyed Ricotta Toasts with Almond
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8
Ingredients: One small baguette; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 cup sliced, skin-on almonds; 1 1/2 cups fresh ricotta; Zest of 1 lemon, plus more for garnish (optional); Honey, for drizzling

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Total: 30 min
Active: 20 min

Yield: 8

Fresh ricotta, lemon zest, honey and toasted almonds make an elegant topping for toasted slices of baguette.

Total: 30 min
Active: 20 min

Yield: 8

Ingredients

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One small baguette

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup sliced, skin-on almonds

1 1/2 cups fresh ricotta

Zest of 1 lemon, plus more for garnish (optional)

Honey, for drizzling

Directions

Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.