Toasted Flight Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Lightly brush or spread 1/2 tablespoon of the unsalted butter mixed with the 1 teaspoon olive oil across both sides of each bread slice. Arrange slices on a rimmed baking sheet in a single layer.

Toast in preheated oven 8–10 minutes, flipping once halfway, until edges are golden-brown and crisp but still slightly tender in the center. Remove and keep warm.

While bread toasts, mix remaining 2 1/2 tablespoons unsalted butter with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl; set aside. After toasting, lightly spread reserved butter on the warm toasts.

Toast and flavor nuts

Place a medium nonstick skillet over medium heat. Add almonds, hazelnuts, walnuts, pepitas, sunflower seeds, and chopped pistachios. Toast, stirring frequently, 4–6 minutes until nuts are fragrant and seeds begin to pop and show golden edges.

Lower heat to medium-low. Add 1 teaspoon neutral oil, 1 tablespoon honey, and 1/2 teaspoon soy sauce to the skillet. Stir continuously to coat nuts and seeds evenly. Cook 1–2 minutes more until honey becomes glossy and coats the mix. Watch carefully so honey does not burn.

Remove skillet from heat and immediately sprinkle smoked paprika and 1/4 teaspoon fine sea salt over nuts; toss to combine. Transfer to a sheet of parchment to cool and break into bite-size pieces once set (3–5 minutes). Reserve 3–4 tablespoons of the crunchy mix for each serving; the remainder can be stored in an airtight container for up to 3 days.

Make ricotta spread

In a small bowl, combine 1 cup ricotta, 1 teaspoon lemon zest, 1/2 teaspoon orange zest, 1 teaspoon honey, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and airy. Taste and adjust lemon/orange zest or honey for desired brightness/sweetness.

Dress microgreens

In a small bowl, toss microgreens or baby arugula with 1/2 tablespoon fresh lemon juice and 1 teaspoon extra virgin olive oil. Season very lightly with a pinch of flaky sea salt.

Spread about 2–3 tablespoons of the citrus ricotta on each warm buttered toast, leaving a small border. Sprinkle 3–4 tablespoons of the toasted nut & seed mix evenly over each toast.

Top each toast with a few thin radish slices and a small handful (about 2 tablespoons) of dressed microgreens. Drizzle each toast with roughly 1/3 teaspoon honey (use remaining honey as needed) and finish with a pinch of flaky sea salt and a light grind of black pepper.

Serve the toasts warm or at room temperature immediately so the ricotta stays creamy and the nut mix remains crunchy.