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Ricotta Toast with Prunes

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Ricotta Toast with Prunes combines crisp rustic bread with creamy ricotta, sweet tender prunes, honey, and bright lemon. It is a quick and satisfying breakfast, brunch, or snack ready in about 15 minutes.

Ingredients

  • 4 thick slices sourdough or rustic bread
  • 1 cup whole-milk ricotta cheese
  • 8–12 pitted prunes
  • 2 tablespoons honey, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped walnuts or pistachios, optional
  • Pinch of flaky sea salt
  • Extra-virgin olive oil, optional

Instructions

  1. Roughly chop or slice the prunes and place them in a small bowl. Add the lemon juice and 1 tablespoon honey, then toss to combine. If the prunes are particularly firm, soak them in hot water for 5–10 minutes, drain thoroughly, and then slice.
  2. Place the ricotta in a bowl and stir until creamy. For a lighter texture, whisk vigorously for 1–2 minutes. Stir in the lemon zest and a small pinch of salt.
  3. Toast the bread until crisp and golden on the outside while remaining slightly chewy in the center. If desired, lightly brush the bread with extra-virgin olive oil before toasting it in a skillet.
  4. Generously spread the creamy ricotta over each warm slice of toast.
  5. Divide the prepared prunes among the slices and spoon any remaining honey and lemon mixture over the top.
  6. Drizzle with the remaining honey and sprinkle with cinnamon. If desired, finish with chopped walnuts or pistachios and a small pinch of flaky sea salt. Serve immediately while the bread is crisp.

Notes

  • Soft, moist prunes do not need soaking. Soak firmer or drier prunes in hot water for 5–10 minutes and drain thoroughly before using.
  • Thick sourdough, country bread, or another sturdy rustic loaf works particularly well for this recipe.
  • For a walnut variation, top the toast with toasted chopped walnuts.
  • For an orange variation, replace the lemon juice and zest with fresh orange juice and zest.
  • Pure maple syrup can replace the honey, and chopped pecans can be added for extra crunch.
  • For a savory-sweet version, use less honey and finish with extra-virgin olive oil and freshly ground black pepper.
  • Cottage cheese, mascarpone, or soft goat cheese can be substituted for ricotta.
  • For make-ahead preparation, refrigerate the ricotta and prepared prunes separately in airtight containers for up to 1 day. Toast and assemble immediately before serving.
  • Do not store assembled toast because the bread will soften. Reheat or toast the bread separately before adding the chilled toppings.

Nutrition

Find it online: https://thefamilycooking.com/ricotta-toast-with-prunes/