Post Format

sunday dinner: ricotta toast with lemon, basil & honey

5 comments

Confession: I spent four hours at brunch today. There was champagne and oysters and an over the top fancy Upper East Side location. There were socialites and wannabe socialites and older men with uncomfortably young ‘companions’ and botox as far as the eye could see. Also, André Leon Talley. And it was glorious. And all of this was after a breakfast of bacon and eggs and my breakfast food soulmate, a perfectly toasted english muffin. Go big or go home, am I right?

Needless to say, it was a day of indulgence, so by the time I got around to planning dinner, I just couldn’t commit to a full meal. I couldn’t go entirely without food, that’s just silly; but I didn’t need a meat and potatoes situation.

Enter ricotta toast. It’s light and crunchy and creamy and perfect for when you’re in the mood for snacking. Add in basil and lemon zest for freshness and a little pepper and honey to round it out. Simple and delicious and just filling enough for a day that mostly consisted of eating fancy food surrounded by fancy people.

You ready? OK, let’s do this.

Ricotta Toast with Lemon, Basil & Honey

sourdough bread (two slices per person)
ricotta cheese
4-6 leaves fresh basil, chopped
2 tablespoons lemon zest
extra virgin olive oil
honey
kosher salt
freshly ground black pepper

Set your oven on broil and move one rack to the top position. While the oven is warming, brush each slice of bread on both sides with olive oil and season with salt and pepper. When the oven is ready, place the slices of bread directly on the oven rack and toast until golden brown, approximately two minutes per side. Watch the bread closely; they can go from nicely browned to burnt in a matter of seconds.

Remove toast from the oven, and when it’s cool enough to handle, spread a liberal amount of ricotta on each slice. Season with salt and pepper, then top with the chopped basil and lemon zest. Just before serving, drizzle with a touch of olive oil and honey.

I paired these little gems with some olives and cornichons (fancy French pickles are the business, no?) and a few slices of prosciutto. These would also go nicely with a bright, citrusy green salad or on their own with a crisp glass of rose.

It’s dinner but not — perfect for a day when you don’t want to commit to a full meal, when grazing is the name of the game. Enjoy!

Advertisements

5 Comments Join the Conversation

    • Thank you so much for the feedback (and for the thumbs up)! It really is a lovely, light meal. Enjoy!

      Reply

  1. This looks amazingly delicious! I also love your photography 🙂

    Reply

  2. Pingback: A look back — 2015 in review. | plumber's daughter

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s