Summer Ricotta Toast With Rosemary Stone Fruit
Back in 2010 one of my favorite restaurants in San Francisco called Eats had what they called “fancy toast”. This was before the avocado toast craze and way before internet trends. I regularly think about how much of that toast I ate because I was so obsessed with all of the different variations. With those days in mind and with the viral ricotta toast circulating social media, I had to recreate and officially put this on the blog!
I partnered with Quince for this recipe to highlight the versatility of their Italian made 5 Ply Clad Stainless Steel Cookware. The absolute best way to cook any toast points is with extra virgin olive oil on sauté pan just like this one! It helps to get the edges toasted while making the inside golden brown and beautiful! We also created the balsamic reduction inside the stainless steel saucepan and wowza - it’s so easy and such a great way to take your fancy toast to the next level.
If you’ve never made your own balsamic reduction before, I suggest you start with this recipe because it is perfect for beginners! Just add strawberries, white balsamic vinegar and agave to a blender, blend well and pour into your saucepan. Cook on medium heat for about 8 minutes and you’ve got a perfect reduction that will complement your toast but also salads incredibly well!
Grab the affordable and sustainable cookware from Quince by clicking here and don’t forget to use INFP-BAI10 for an exclusive discount!
This ricotta toast points are:
a great appetizer for a crowd
a perfect summer meal prep
dairy free
plant based
high in protein
Love this recipe? Leave a comment below on this blog so you can let others know how yummy it is!
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Makes about 9-10 toast points:
The Goods:
For the strawberry balsamic reduction:
5-6 small strawberries
1/3 cup white balsamic
1/3 cup agave
For the tofu ricotta:
1 block firm tofu
1 1/4 tsp salt
2 tbsp lemon juice
For the stone fruit mixture:
2 apricot, minced
1 large plum or pluot, minced
1 tbsp mince rosemary leaves
2 tbsp olive oil
For the toast points:
1 baguette, sliced into toast points
olive oil, optional for toasting the bread
The Method:
I love this recipe because you can prep all the ingredients a day before, and make it on the fly when you need it.
First, grab a large high powered blender and add everything for the strawberry reduction and blend on high for 30-45 seconds until smooth. Then heat a sauce pan on medium heat, and pour your reduction into the pan. Cook down the sauce for 6-7 minutes or until it becomes a thicker consistency. When you have nappe consistency, remove from heat and set aside. Tip: don’t walk away from this because it may bubble over if it gets too hot.
Next, add everything for the tofu ricotta into a clean high powered blender, and blend on high for 1 minute until you have a smooth mixture. Taste for salt and set aside.
Grab a large mixing bowl and prep all your stone fruit and rosemary leaves and toss it into the bowl. Drizzle the olive oil over the top, and stir until everything is coated nicely. Set aside.
When you have all your fixings set up, grab your favorite bread or sliced baguette points, and toast them on a cast iron or in a toaster. Once toasted, place them all onto a platter. To build each one, you can either you a pipping bag for the ricotta or just spread it on with a knife. Once the toast has a layer of ricotta, take a spoonful or two of the stone fruit mixture and dollop it over each piece of toast. With a large spoon, drizzle a generous amount of strawberry reduction over each piece. Serve immediately while the toast is still warm and crispy. Enjoy on a hot summer day as a perfect appetizer for your and your friends!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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