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Photograph of wholegrain bread topped with ricotta, sauteed apples, and honey on a white plate

Ricotta Toast with Spiced Apples and Rosemary Honey

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 toasts (4 servings) 1x
  • Category: Breakfast / Lunch
  • Method: Sauté
  • Cuisine: American

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.


Scale

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

 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