Name: Ricotta Hazelnut Spread with Toast
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 16 toasts
Ingredients: 1/2 baguette or other crusty bread; 3 tablespoons extra-virgin olive oil; Kosher salt; 1/4 cup blanched hazelnuts; 1 1/2 cups fresh ricotta; 1 tablespoon finely chopped parsley; Zest of 1 lemon; Honey, preferably wildflower, for drizzling

Level: Easy

Total: 40 min
Active: 20 min

Yield: 16 toasts

Ingredients

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1/2 baguette or other crusty bread

3 tablespoons extra-virgin olive oil

Kosher salt

1/4 cup blanched hazelnuts

1 1/2 cups fresh ricotta

1 tablespoon finely chopped parsley

Zest of 1 lemon

Honey, preferably wildflower, for drizzling

Directions

Preheat the oven to 375 degrees F.
Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop.
Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts.