Citrus Ricotta Toast

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Recipes

Citrus Ricotta Toast
Serving Size:2|Prep Time:10minutes|Cook Time:5minutes
Citrus Ricotta Toast

Ingredients

  • 1 grapefruit
  • 1 navel orange
  • 2 teaspoons coconut sugar
  • ¼ teaspoon ginger, freshly grated
  • 1 pinch salt
  • 2 large slices sourdough bread
  • ½ cup whole milk ricotta
  • 2 tablespoons pistachios, chopped
  • 2 tablespoons pomegranate arils
  • 1 teaspoon honey

Directions

Print Recipe
  1. First, supreme your fruit - this is a fancy style of cutting citrus that yields juicy segments free of any membrane or pith.
  2. Slice off the top and bottom of each piece of citrus. Stand the fruits on one of the flat ends on your cutting board then use a knife to peel, taking off the full thickness of the peel.
  3. Once peeled, use a knife to remove each section, slicing just inside the membrane on either side of the citrus segment.
  4. Place oven rack at highest position, or about 3-5 inches from heating element. Set oven to broil.
  5. Toss sliced citrus with coconut sugar, ginger, salt. Arrange fruit in a broiler-safe dish and place in oven for 3-5 minutes, watching carefully to ensure it doesn’t burn.
  6. While fruit broils, toast bread to desired doneness. Remove fruit from oven and set aside.
  7. Spread toasted bread with ricotta, then arrange slices of citrus along the length of the bread, alternating between grapefruit and orange.
  8. Sprinkle pistachio and pomegranate arils over the top of each piece of bread, drizzle with honey, and serve immediately.

Chef's Narrative

What better way to showcase citrus! A perfect marriage of creamy ricotta and juicy fruit atop a slice of crunchy bread.

Recipe Substitutions

None
Nutrition Facts:
Total Calories Per Serving: 530, Total Fat: 14g, Saturated: 6g, Trans Fat: 0g, Sodium: 690mg, Potassium: 579mg, Carbohydrate: 83g, Dietary Fiber: 4g, Protein: 20g
Allergens:
Nuts

Directions

Print Recipe
  1. First, supreme your fruit - this is a fancy style of cutting citrus that yields juicy segments free of any membrane or pith.
  2. Slice off the top and bottom of each piece of citrus. Stand the fruits on one of the flat ends on your cutting board then use a knife to peel, taking off the full thickness of the peel.
  3. Once peeled, use a knife to remove each section, slicing just inside the membrane on either side of the citrus segment.
  4. Place oven rack at highest position, or about 3-5 inches from heating element. Set oven to broil.
  5. Toss sliced citrus with coconut sugar, ginger, salt. Arrange fruit in a broiler-safe dish and place in oven for 3-5 minutes, watching carefully to ensure it doesn’t burn.
  6. While fruit broils, toast bread to desired doneness. Remove fruit from oven and set aside.
  7. Spread toasted bread with ricotta, then arrange slices of citrus along the length of the bread, alternating between grapefruit and orange.
  8. Sprinkle pistachio and pomegranate arils over the top of each piece of bread, drizzle with honey, and serve immediately.

Chef's Narrative

What better way to showcase citrus! A perfect marriage of creamy ricotta and juicy fruit atop a slice of crunchy bread.

Recipe Substitutions

None
Nutrition Facts:
Total Calories Per Serving: 530, Total Fat: 14g, Saturated: 6g, Trans Fat: 0g, Sodium: 690mg, Potassium: 579mg, Carbohydrate: 83g, Dietary Fiber: 4g, Protein: 20g
Allergens:
Nuts

Ingredients

  • 1 grapefruit
  • 1 navel orange
  • 2 teaspoons coconut sugar
  • ¼ teaspoon ginger, freshly grated
  • 1 pinch salt
  • 2 large slices sourdough bread
  • ½ cup whole milk ricotta
  • 2 tablespoons pistachios, chopped
  • 2 tablespoons pomegranate arils
  • 1 teaspoon honey
 

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