Honeyed Ricotta Toasts with Almond
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 24
- Sodium
- 213
- Total: 30 min
- Active: 20 min
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
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.