Ricotta Toast Recipe
asparagus, tomato confit, shaved radish, honey, mint
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Tomato Confit
Preheat the oven to 325°F (160°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes until they are soft and slightly caramelized. Remove from the oven and let cool.
- 2
Cook the Asparagus
While the tomatoes are roasting, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender. Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain again and cut into bite-sized pieces.
- 3
Toast the Bread
In the same oven, toast the slices of bread for about 5-7 minutes until golden and crispy.
- 4
Assemble the Toast
Spread a generous layer of ricotta cheese on each slice of toasted bread. Top with the roasted cherry tomatoes, asparagus pieces, and shaved radish. Drizzle with honey, and sprinkle with fresh mint leaves, salt, and black pepper to taste.
- 5
Serve
Serve immediately as a delightful appetizer or light meal.
