Whipped Ricotta Toast with Jam
- Level: Easy
- Yield: 2 large pieces of toast
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 669
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 89
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 91
- Sodium
- 1042
- Total: 20 min
- Active: 10 min
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
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.