Honey Orange Ricotta Toast
yields: 2 servings
Slightly adapted from The Pretty Dish cookbook, by Jessica Merchant
Ingredients
- ½ cup whole milk ricotta cheese, I swear by Bellwether Farms Whole Milk Basket Ricotta
- ½ teaspoon vanilla bean paste or vanilla extract
- 2 slices bread, toasted (I use Arise Bakery gluten-free sourdough)
- 1 orange, peeled and sliced (Jessica recommends blood oranges, I used pink cara cara oranges because they're my seasonal fav right now)
- 2 tablespoons honey and/or honeycomb segments
- Pinch Flaky salt, Jessica uses sea salt, but I used maldon flakey salt because it's what I had!
INSTRUCTIONS
- In a food processor, combine the ricotta cheese and vanilla. Process until pureed.
- Spread the ricotta evenly over the toast.
- Add the orange slices. Drizzle on the honey and/or honeycomb segments. Hit the whole thing with flakey salt and serve.
