Bread

Fancy Ricotta Toast for Fancy Toast Naysayers (and Lovers, Too)

May 17, 2016

For the past couple of years, I have basically ignored the “artisanal toast” trend that you may or may not even know exists. But make no mistake—fancy toast is definitely a thing, and if your local café doesn’t currently sell a version of avocado toast, then they soon will.

I never had any intention of getting involved in this toast situation, but as the Test Kitchen Chef at Food52, I was recently asked to provide breakfast for a small group of people and I felt uninspired about what to cook. To get motivated, I imagined myself standing in front of an infinitely long breakfast buffet containing every possible breakfast item imaginable. I asked myself: If I could only select one item from this infinite breakfast buffet, what would it be?

Photo by James Ransom

For whatever reason, on this particular day, I decided to forgo the frittata and skip the scone. My ideal breakfast item was ricotta toast: a thick pillowy slice of well-toasted brioche bread, creamy ricotta seasoned with a little lemon zest and juice, a drizzle of honey, and some cracks of freshly ground black pepper.

Join The Conversation

Top Comment:
“I too am a late convert to the artisanal toast trend; but, after finally trying "avocado toast" a few weeks ago, I'm now a devotee. Coincidentally, I had just made ricotta yesterday, so tried this recipe with ricotta and honey this morning. I had mine on a rustic slice of sourdough, and it was absolutely wonderful. I was at first shy of the pepper, but after the first bite I added even more. THANKYOU! (p.s. I also use the vinegar "trick" for homemade ricotta (yes, yes, I know - not TRUE ricotta). I follow a recipe from "the kitchen" ... Kenji Lopez-Alt's Food Lab).”
— Kerry G.
Comment

And just like that, I had hopped aboard the fancy toast bandwagon. You would be hard-pressed to find a snack that is so easy to make yet provides such pleasure. The key is using the best ricotta and the best brioche that you can possibly find. Whenever there are only a few ingredients in a recipe, those ingredients should be of the highest quality possible.

Even if the price of a slice of “artisanal toast” at your local cafe makes you recoil, you can't forget the bottom line—which is the fact these toasts are undeniably delicious. When you make them at home, they become an inexpensive treat that you can serve for breakfast, as a snack, or even as an hors d'oeuvre at a party.

Your favorite fancy toast (everyone has one—cinnamon sugar? avocado? Champagne?): Go! In the comments below.

7 Comments

Risottogirl May 18, 2016
Ricotta on well toasted Multigrain with lots of black pepper.
 
Laura G. May 18, 2016
Ricotta toast has become my go-to, ever since realizing that avocado was a trigger food for my gut issues (I am still so sad about this *crying emoji*). But I love that it can go both sweet and savory, though I usually go with a bit of pesto or olive oil, balsamic vinegar, salt & pepper.
 
Kerry G. May 18, 2016
I too am a late convert to the artisanal toast trend; but, after finally trying "avocado toast" a few weeks ago, I'm now a devotee. Coincidentally, I had just made ricotta yesterday, so tried this recipe with ricotta and honey this morning. I had mine on a rustic slice of sourdough, and it was absolutely wonderful. I was at first shy of the pepper, but after the first bite I added even more. THANKYOU! (p.s. I also use the vinegar "trick" for homemade ricotta (yes, yes, I know - not TRUE ricotta). I follow a recipe from "the kitchen" ... Kenji Lopez-Alt's Food Lab).
 
pam May 17, 2016
I agree with Anna Fiore that ricotta toast is delish, especially with honey and cinnamon. That said, I wonder if she would share her recipe for homemade ricotta. My only attempt at making it was a fail as it never curdled!!
 
Anna F. May 17, 2016
Hi Pam! I use the recipe in the link below. I think the vinegar is what curdles it. The picture shows a blend of herbs in the cheese (which is great!), but you can just use it as the cheese base. I like to make it plain and add flavors to smaller bowls of ricotta so it's more multi- use! Hope that helps! Enjoy :)<br /><br />http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe.html
 
Anna F. May 17, 2016
I love all toast! My boyfriend is a bread baker so most of my meals are toast... healthy. Ricotta toast is amazing, but I have to recommend making your own cheese. A big batch of ricotta for the fridge is super easy to make in like 20 minutes, 18 of which are inactive. I've never found a store bought ricotta that compares.
 
pam May 17, 2016
would you share your ricotta recipe maybe?<br />