Breakfast & Brunchbonappetit5.0
Whipped Ricotta Toast With Date and Rhubarb Compote
Sweet and creamy meets crunchy and tart.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●food processor
- ●whisk
- ●skillet
📝 Preparation Steps
1
Bring dates, cardamom, ¼ tsp. salt, and 1 cup water to a boil in a small saucepan. Cook, stirring often, until dates are very soft, about ⏱️ 5 minutes. Add rhubarb and cook, stirring occasionally, until rhubarb is soft and compote has thickened, 7–⏱️ 10 minutes. Let cool.
2
Meanwhile, pulse ricotta and remaining ¼ tsp. salt in a food processor to combine. With motor running, stream in 1 Tbsp. oil; process until ricotta is ultrasmooth and airy, about ⏱️ 1 minute. (Or, whisk ricotta, salt, and oil in a medium bowl until smooth and light.)
3
Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread; cook until golden brown and crisp underneath, about ⏱️ 4 minutes. Transfer to plates and turn fried side up. Repeat with remaining 1 Tbsp. oil and remaining bread.
4
Spread ricotta on toasts and top with compote. Scatter pistachios over; season with pepper.
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