Post by wilderness on Aug 25, 2019 10:34:03 GMT -5
Ricotta Toasts with Peaches and Pistachios-Birdy
www.washingtonpost.com/recipes/ricotta-toasts-peaches-and-pistachios/17129/
By Ellie Krieger
There are so many crave-worthy possibilities that can be launched from the simple base of creamy ricotta cheese smeared onto toasted bread, ideally just-toasted so the residual heat of it warms the cheese a little. You could use any bread you like, but the one I dream about when I'm in a ricotta toast revelry, is dark and chewy with visible kernels of grain, nuts and seeds.
4 servings
Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savory breakfast or snack.
3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, whole grain bread, such a s from a 'health' loaf (½-inch thick slices, about 1 ¼ ounce each)
¾ cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt or flaky sea salt
In a small dry skillet over a medium- high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.
Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices peach on top on each toast. Drizzle each with ½ teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, ¼ teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.
Nutrition | Per serving: 200 calories, 10 g protein, 25 g carbohydrates, 7 g fat, 3 g saturated fat, 15 mg cholesterol, 280 mg sodium, 3 g dietary fiber, 7 g sugar
www.washingtonpost.com/recipes/ricotta-toasts-peaches-and-pistachios/17129/
By Ellie Krieger
There are so many crave-worthy possibilities that can be launched from the simple base of creamy ricotta cheese smeared onto toasted bread, ideally just-toasted so the residual heat of it warms the cheese a little. You could use any bread you like, but the one I dream about when I'm in a ricotta toast revelry, is dark and chewy with visible kernels of grain, nuts and seeds.
4 servings
Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savory breakfast or snack.
3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, whole grain bread, such a s from a 'health' loaf (½-inch thick slices, about 1 ¼ ounce each)
¾ cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt or flaky sea salt
In a small dry skillet over a medium- high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.
Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices peach on top on each toast. Drizzle each with ½ teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, ¼ teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.
Nutrition | Per serving: 200 calories, 10 g protein, 25 g carbohydrates, 7 g fat, 3 g saturated fat, 15 mg cholesterol, 280 mg sodium, 3 g dietary fiber, 7 g sugar
