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3 Satisfying Ricotta Toast Recipes I Eat on Repeat

All you need is slice of bread, a spread of ricotta, and a few additional ingredients for the easiest WFH lunch.
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I don't like to play favorites when it comes to cheeses – but I do have to admit that ricotta is one of the most versatile. We love it in pasta, pancakes, and cheesecake, so chances are, we have some in our fridge at all times. Which leads me to make ricotta toast for lunch...more often than I care to admit. But honestly, can you blame me? It takes all of 15 minutes to put together, can be adapted depending on what produce is in season, and genuinely leaves me feeling sated and satisfied every single time.

Over the last year of working from home, I've experimented with quite a few recipes and selected my three favorites to share with you. Are they revolutionary? Definitely not, but can I guarantee that you'll be thanking me as you take your first bite? Absolutely.

Peas + Garlic + Mint + Lemon + Parmesan

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This was inspired by a digital cookbook I purchased in 2020, created by my friend Elena. When restaurants were closing left and right last year, she pooled together some of the most talented chefs working the line in the top NYC kitchens and asked them to share tips and recipes for ON THE LINE, and a similar version of this pea and ricotta toast was my first experiment. I've eaten it no less than a dozen times since, as it's one of the easiest and tastiest lunches I can whip up in under 15 minutes.

INGREDIENTS

1 slice of good bread (I used a country loaf from Lodge Bread)
1 clove of garlic, peeled
1 cup of peas
1/4 lemon 
A few sprigs of mint leaves
1/4 cup of ricotta cheese (I used whole milk)
Fresh grated parmesan cheese
Sea salt

DIRECTIONS

1. In a saucepan, combine peas with water. Bring the liquid to a boil with the lid off. Reduce heat, cover, and let your peas simmer for 3-5 minutes, or until tender. Strain them and put them into a bowl to cool completely.

2. Toast your slice of bread, and while it's still warm, cut the clove of garlic diagonally and rub the cut side of the garlic over the toast (I use both slices because I'm a big garlic fan, but feel free to only use 1/2 of the clove!).

3. Zest and juice the quarter of a lemon and add to the bowl with the peas. 

4. Rip the mint leaves and grate about a tablespoon of Parmesan cheese, then incorporate them into the lemony peas.

5. Spoon the ricotta over the garlic toast, top with the pea/mint/lemon/parmesan mixture. 

6. Grate a bit of extra parmesan on top and finish with sea salt. Enjoy!

Tomatoes + Basil + Truffle Oil + Flaky Sea Salt

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Heirloom tomatoes are perhaps the most irresistible item at the farmers market, so I will usually head home with one in my tote. I prefer to eat them fresh, and when combined with creamy ricotta, herby basil, and umami-packed truffle oil, my tastebuds can't help but perform a little happy dance. Also, feel free to sub EVOO or even balsamic vinegar for the truffle oil if you don't have any handy!

INGREDIENTS

1 slice of good bread (I used a country loaf from Lodge Bread)
1/4 cup of ricotta cheese (I used whole milk)
1 small heirloom tomato, sliced
Three basil leaves (or more if you're a big basil fan!)
1 tsp of truffle oil
Flaky sea salt

DIRECTIONS

1. In a small bowl, combine ricotta cheese with 1/2 tsp of truffle oil.

2. Toast your slice of bread and spoon the truffled ricotta on top.

3. Add sliced tomatoes, basil, and drizzle the remaining truffle oil over the top. Finish with flaky sea salt.

Figs + Honey + Thyme + Flaky Sea Salt

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If you also have a sweet tooth, allow me to introduce your future favorite of the three recipes. Since fig season is short, I try my best to eat them in as many meals as possible, and I alternate between ricotta and nut butter on this particular toast. It also makes an incredible breakfast alongside a cup of piping hot coffee.

INGREDIENTS

1 slice of good bread (I used a country loaf from Lodge Bread)
2-3 ripe figs, sliced
2 tsp of honey
A few sprigs of thyme leaves
1/4 cup of ricotta cheese (I used whole milk)
Flaky sea salt

DIRECTIONS

1. In a small bowl, combine ricotta cheese with 1 tsp of honey.

2. Toast your slice of bread and spoon the honey ricotta on top.

3. Add sliced figs, thyme (I didn't have any for the purposes of this photo, but I promise it's worth adding!), and drizzle the remaining honey over the top. Finish with flaky sea salt.

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