Banana Ricotta Toasts With Pecans Dates And Honey Food

SWEET POTATO TOAST WITH RICOTTA, BERRIES, HONEY AND ALMONDS

Sweet Potato Toast with Ricotta, Berries, Honey and Almonds image

Trade bread for a toasty sweet potato alternative, topped with honey-drizzled ricotta, berries and sliced almonds.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 6 toasts

Number Of Ingredients 6

Ingredients

2 medium sweet potatoes (about 1 pound total)
1 tablespoon unsalted butter, melted
1/2 cup ricotta
1/2 pint raspberries or blueberries, or a combination
2 tablespoon sliced almonds
Honey, to taste

Steps:

Preheat the oven to 450 degrees F.
Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.

Nutrition Facts : Calories 110, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams

BANANA-RICOTTA TOASTS WITH PECANS, DATES, AND HONEY

Banana-Ricotta Toasts with Pecans, Dates, and Honey image

Toast need not be boring: Adding part-skim ricotta cheese and a few tasty toppings transforms it into a simple, satisfying breakfast. Part-skim ricotta has significantly less sodium than cottage cheese, a common breakfast bite. Pecans are loaded with antioxidants.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 7

Ingredients

2 tablespoons part-skim ricotta cheese
1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
1/2 small ripe banana, sliced on the bias
1 medium pitted date, preferably Medjool, thinly sliced
1 tablespoon coarsely chopped toasted pecans
1 teaspoon honey, such as acacia
Coarse salt and freshly ground pepper

Steps:

Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.

Nutrition Facts : Calories 299 g, Cholesterol 8 g, Fat 5 g, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, Sodium 259 g

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

Ricotta Pancakes with Banana-Pecan Syrup image

Provided by Food Network

Categories dessert

Time 55m

Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

Steps:

For the Banana-Pecan Syrup:
Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
For the Ricotta Pancakes:
Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
Warm a serving platter in a 200 degree F oven.
Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

CREAMY SPICED OATMEAL

Creamy Spiced Oatmeal image

Packed with flavor and nutrition, this busy-morning staple is ready in minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 10

Ingredients

1 cup milk (soy, almond, or rice milk can be substituted)
1/2 cup water
2 whole cinnamon sticks
3 whole cloves
4 allspice berries (optional)
1 bay leaf
1 cup rolled oats, preferably organic
1/2 cup pure maple syrup or honey (optional)
2 ripe bananas (optional)
1/2 cup toasted almonds (optional)

Steps:

In a medium saucepan, heat the milk and water with the spices and bay leaf over medium heat. Reduce the heat to low and steep for 2 minutes. Add the oats and cook, stirring occasionally, until the oats are tender, between 5 and 15 minutes.
Remove from the heat and cover for a minute. Discard the bay leaf and whole spices. Portion into bowls and drizzle with maple syrup, then top with the bananas and almonds, if desired. Serve immediately.

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