Spring Toasts with Whipped Brown Sugar Ricotta

Categories:

Soups & Sides
Brunch
Side Dishes
Snacks
Barbecues
Earth Day
Easter
Father's Day
Mother's Day
Spring
Summer
Egg-free
Nut-free
Vegetarian
Golden Yellow Sugar

Take advantage of fresh, in-season produce to make this delicious snack, appetizer, or brunch offering. It’s simple to make but delivers a fantastic blend of flavours; it’s perfect for all your spring and summer celebrations!

Prep Time
10 minutes
Cook Time
4 minutes
Two slices of toasted bread topped with whipped brown sugar ricotta, sliced strawberries and radishes, and microgreens
Ingredients Equipment

Scale OR dry measuring cups

Measuring spoons

Medium bowl (preferably high-sided) 

Immersion blender OR food processor OR blender

Large non-stick skillet

Butter knife OR small offset spatula

Servings
3 to 6 servings
  • 1½ cups (393 g) ricotta cheese, preferably full-fat
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 tsp (2 g) lemon zest, finely grated
  • ½ tsp (3 g) salt
  • 6 slices sourdough bread (or bread of choice)
  • Butter, room temperature
  • 6 to 8 strawberries, washed, hulled, sliced
  • 6 radishes, washed, thinly sliced
  • ¼ to ½ cup pea or basil sprouts, washed, patted dry
  • ¾ tsp (2 g) black pepper, preferably freshly ground
Garnishes (optional):
  • Extra virgin olive oil
  • Balsamic glaze
  • Lemon zest
  • Flaky sea salt
Instructions
For the whipped brown sugar ricotta spread:

Step 1

In a medium bowl, combine ricotta cheese, the Redpath® Golden Yellow Sugar, lemon zest, and salt.

Step 2

Using a handheld immersion blender, blend until smooth (see Chef’s Tips).

For the toasts:

Step 1

Heat a large non-stick skillet over medium heat.

Step 2

Lightly butter both sides of the sourdough bread. Place the bread into the hot pan and fry until both sides are golden in colour; about 2 minutes per side.

Step 3

Spread the whipped brown sugar ricotta evenly amongst the toasts; about ¼ cup per slice.

Step 4

Divide and layer the sliced strawberries and radishes onto each toast. Sprinkle the tops of each toast with pea or basil sprouts and ⅛ tsp of cracked black pepper.

Step 5

Serve as is or garnish with a drizzle of extra virgin olive oil and/or balsamic glaze, a sprinkling of lemon zest, and flaky sea salt.

Two slices of toasted bread topped with whipped brown sugar ricotta, sliced strawberries and radishes, and microgreens, shown with a bowl of whipped brown sugar ricotta
Chef's Tips

*A food processor or blender can be used to make the whipped ricotta cheese if an immersion blender is not available.

*Choose sturdy and/or thickly sliced bread to make these toasts. Other bread options include whole grain bread, pumpernickel, rye, or ciabatta.

*Any microgreens or sprouts can be used in place of pea or basil sprouts. Fresh herbs such as thyme or mint can also be used.

*If radishes are not available, omit and add more strawberries, or substitute with sliced cucumbers or sliced tomatoes (e.g. cherry, grape, or heirloom).

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