Ricotta Toast With Jam Recipes
WHIPPED RICOTTA TOAST WITH QUICK PEACH-RASPBERRY JAM
Steps:
- For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
- Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
- For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
- Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.
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- Place the ricotta into a bowl and beat with an electric mixer for 4-5 minutes until the cheese becomes creamy. Add a pinch of salt and mix well to combine.
- Spread the ricotta on the toasted bread. You'll want about 2 tablespoons per slice depending on the size of your toast. (You will have leftover whipped ricotta. Just put it back in the container and store in the refrigerator.)
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