Wise Acre Gf Toast Recipe

Prep bread

Bring gluten‑free bread to room temperature if refrigerated. Pat slices dry with a paper towel to remove any condensation.

Heat a nonstick skillet over medium heat. Add butter and olive oil to pan and let butter melt and foam but not brown.

Toast bread: place slices in skillet and cook 2–3 minutes per side, pressing slightly with a spatula, until golden and crisp at the edges. Alternatively, toast in a toaster until golden and then brush both sides lightly with melted butter (about 2 tbs total). Transfer toasted slices to a wire rack so bottoms stay crisp.

Make ricotta spread

In a medium bowl, combine ricotta, lemon zest, lemon juice, honey, 1/2 tsp salt and 1/2 tsp black pepper. Stir until smooth and spreadable. Taste and adjust seasoning: add remaining salt or pepper if needed.

If you prefer a fluffier spread, whip with an electric mixer 20–30 seconds or pass through a fine sieve for an extra‑silky texture.

Prepare vegetables: thinly slice cucumber into half‑moons to total about 1/2 cup. Thinly slice radishes paper‑thin (use a mandoline or sharp knife). Roughly chop mint and finely snip chives.

Toss arugula, cucumber and mint with a tiny pinch of salt (about 1/8 tsp) and a drizzle (about 1/2 tsp) of extra virgin olive oil to lightly dress and wake up the greens.

Spread each warm toast slice with a generous 1/4 cup of the ricotta mixture, leaving a small border around the edge to keep crispness.

Top each slice with an even portion of the dressed arugula and cucumber (about 1/4 cup per slice), then arrange radish slices on top for crunch and visual contrast.

Scatter chopped chives and mint over the toasts. Sprinkle sea salt flakes (about 1/8 tsp per slice) and a pinch of cracked black pepper.

Finish with a light drizzle of extra virgin olive oil (about 1/4 tsp per slice), a quick squeeze of the fresh lemon (about 1/4 tsp juice per slice), and an optional dusting of crushed chili flakes for heat.

Serve immediately so the bread remains crisp. If making ahead, toast and prepare ricotta spread up to 6 hours in advance, store separately and assemble just before serving.