Whipped Ricotta Toast With Date & Rhubarb Compote

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Compote is also good on oatmeal or yogurt. Recipe source: Bon Appetit (04/22)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (109.1 g)
  • Calories 301.9
  • Total Fat - 18.3 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 15.8 mg
  • Sodium - 643.4 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 7.6 g
  • Protein - 12 g
  • Calcium - 351.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 26.5 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan over medium heat add the dates, cardamom, 1/4 teaspoon salt and 1 cup of water and bring to a boil; cook stirring often for 5 minutes. Add the rhubarb and cook stirring for another 8-10 minutes. Let cool.

Step 2

Meanwhile in a food processor add the ricotta and 1/4 teaspoon salt to the bowl and then pulse to combine and then add 1 tablespoon oil while the motor is still running. It will take about 1 minute for it to be smooth.

Step 3

In a skillet over medium heat add 1 tablespoon oil and then add 2 slices of bread and cook for 3-5 minutes or until golden brown. Transfer toast to plates, turning fried side up. Repeat with remaining oil and bread.

Step 4

Spread the ricotta on toasts and top with the compote. Scatter the pistachios over all and season with pepper.

Tips & Variations


No special items needed.

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