Description
These delicious ricotta toasts, flavored with vanilla bean, honey, and rosemary are the perfect brunch or lunch offering. Topped off with spiced sautéed apples and a creative gremolata, these toasts are not only packed with flavor, but textures too.
Ingredients
Rosemary Honey
- ⅓ cup honey
- 1 tablespoon minced fresh rosemary
Apple Gremolata
- ½ cup, roughly chopped dried apple chips, such as Bare Snacks
- ¼ cup pepitas
- 1 teaspoon minced lemon zest
Sautéed Spiced Apples
- 1 tablespoon olive oil
- 3 cups diced apples (such as Pink Lady or Honeycrisp)
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated fresh nutmeg
- 1½ teaspoons fresh lemon juice
Vanilla Bean Ricotta
- 1 cup low-fat ricotta
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 4 slices whole-wheat seedy bread, toasted
- Flaked sea salt
Instructions
Rosemary Honey
Bring honey and rosemary to a simmer in a small saucepan over medium heat; remove from heat and let cool.
Apple Gremolata
Combine apple chips, pepitas and lemon zest; set aside.
Sautéed Spiced Apples
Heat oil over medium in a nonstick skillet. Add apples and honey, and sauté until just starting to soften, 6 minutes. Add cinnamon and nutmeg and cook until fragrant and apples are soft, 1–2 minutes.
Off heat, stir in lemon juice.
Vanilla Bean Ricotta
Combine ricotta, vanilla bean paste and 1 tablespoons of the prepared rosemary honey.
Spread a few tablespoons of ricotta onto each piece of toasted bread then divide apple mixture between toasts. Drizzle with warm rosemary honey and sprinkle with gremolata and sea salt; serve.
Keywords: Quick, Fall, Winter, Toast Recipe, Ricotta
