Directions
First, supreme your fruit – this is a fancy style of cutting citrus that yields juicy segments free of any membrane or pith.
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.
Once peeled, use a knife to remove each section, slicing just inside the membrane on either side of the citrus segment.
Place oven rack at highest position, or about 3-5 inches from heating element. Set oven to broil.
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.
While fruit broils, toast bread to desired doneness. Remove fruit from oven and set aside.
Spread toasted bread with ricotta, then arrange slices of citrus along the length of the bread, alternating between grapefruit and orange.
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.
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Ingredients
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1grapefruit
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1navel orange
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2teaspoonscoconut sugar
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¼teaspoonginger, freshly grated
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1pinchsalt
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2large slicessourdough bread
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½cupwhole milk ricotta
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2tablespoonspistachios, chopped
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2tablespoonspomegranate arils
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1teaspoonhoney
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