Ricotta Toast with Spiced Apples and Rosemary Honey
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.
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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.
Nutrition
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