Whipped Ricotta Toast With Date & Rhubarb Compote
Recipe: #38368
March 20, 2022
Categories: Cheese, Dates, Rhubarb No Eggs, Vegetarian, Kosher Dairy, more
"Compote is also good on oatmeal or yogurt. Recipe source: Bon Appetit (04/22)"
Ingredients
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 by Step Method
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
No special items needed.