Ingredients
- 35 grams pitted dates (chopped, 4 Medjool dates)
- 1/2 teaspoon cardamom, ground
- 1/2 teaspoon kosher salt, divided
- 4 ounces rhubarb stalks (chopped, this is 2 stalks)
- 1 cup ricotta cheese (whole-milk)
- 3 tablespoons olive oil (divided)
- 4 (4 ounces) sliced bread (sour dough bread, about 1 inch thick slices)
- 2 tablespoons chopped pistachio nuts
- Pepper
How to Make
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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.
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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.
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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.
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Step 4: Spread the ricotta on toasts and top with the compote. Scatter the pistachios over all and season with pepper.
We hope you enjoy this recipe!
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