Whipped Ricotta Toast with Jam

Name: Whipped Ricotta Toast with Jam
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 large pieces of toast
Ingredients: 2 thick slices crusty sourdough bread; 1 1/2 cups whole-milk ricotta; Zest and juice of 1/2 lemon; Kosher salt; 1/4 cup seedless jam, such as strawberry, raspberry or grape

Getting reviews...

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 large pieces of toast

Whipping ricotta creates a silky smooth, airy texture that’s perfect for piping on crusty bread. We layer in our favorite jam to create a gorgeous marbling effect, then dust it with lemon zest for brightness. It's the ultimate tangy-sweet breakfast or midday snack.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 large pieces of toast

Ingredients

Deselect All

2 thick slices crusty sourdough bread

1 1/2 cups whole-milk ricotta

Zest and juice of 1/2 lemon

Kosher salt

1/4 cup seedless jam, such as strawberry, raspberry or grape

Directions

Preheat the oven to 350 degrees F.
Put the bread directly on the oven rack and bake, flipping halfway through, until toasted on both sides, about 10 minutes.
Meanwhile, process the ricotta, lemon juice and a pinch of salt in a food processor until smooth and light, about 1 minute. Set aside.
Microwave the jam in a small microwave-safe bowl until slightly loosened, about 10 seconds, then stir.
Place a piping bag in a tall glass or quart container. Using a tablespoon scoop, alternate 2 scoops of whipped ricotta with 1 scoop of jam and repeat until the bag is full. Snip the end of the bag to create a 1/2-inch opening.
Pipe the ricotta mixture onto the bread in a snake-like pattern. Finish with a sprinkle of lemon zest.