EASY TOAST TRIO
Provided by Ree Drummond : Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the toast: Toast the slices of pumpernickel, sourdough and marble rye in the toaster. Butter each with 1 tablespoon of the softened butter.
- For the Mediterranean toast: Spread the hummus onto the toasted pumpernickel bread. Top with the olives and tomato. Sprinkle over the feta and garnish with the oregano.
- For the cherry ricotta toast: Spread the sourdough with the ricotta cheese. Dab the cherry preserves on top and, using a spoon, swirl the preserves into the ricotta. Top with the cherries and almonds.
- For the smoked salmon toast: Spread the cream cheese onto the toasted rye bread. Fold the salmon and lay it on top of the cream cheese. Top with the capers, lemon zest and fresh dill.
- Halve the toasts and place onto a platter. Enjoy.
CHARRED BREAD WITH RICOTTA AND CHERRY SALSA
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Provided by Samin Nosrat
Categories Bon Appétit Summer Appetizer Cherry Ricotta Lemon Juice Green Onion/Scallion Vegetarian Bread
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
- Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
- Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
- Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
- Do Ahead
- Cherry salsa can be made 6 hours ahead. Cover and chill.
CHERRY RICOTTA CHEESE BREAD
Make and share this Cherry Ricotta Cheese Bread recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place ingredients in order given by manufacturer of bread machine.
- Add cherries at the beep (after the first kneading).
- Select Sweet setting and Light Crust setting; press start.
Nutrition Facts : Calories 2791.9, Fat 114.1, SaturatedFat 64.7, Cholesterol 911.8, Sodium 3882.8, Carbohydrate 358.6, Fiber 31.1, Sugar 40.9, Protein 92.7
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
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- Combine the cherries, brown sugar, water, and a pinch of salt in a small saucepan over medium heat. Bring to a boil. Lower the heat to medium-low and simmer for about 20 minutes, stirring often, until the cherries are thick and syrupy.
- Combine the ricotta cheese, 1 tablespoon of maple syrup, and ¼ teaspoon of vanilla in a mixing bowl. Whisk until smooth and set aside.
- Crack the eggs into another mixing bowl and beat well. Whisk in the milk, remaining 2 tablespoons of maple syrup, 1 teaspoon of vanilla, and a pinch of salt. Coat the sourdough bread in the egg custard and let soak, submerged, for 10 minutes.
- Heat a griddle over medium heat. Once hot, add the butter and let melt, spreading it evenly across the surface. Place the soaked bread onto the griddle. Cook until golden brown on one side, about 2-3 minutes. Flip the bread and continue to cook until golden and fully cooked through, about 3-4 minutes longer. Keep a close eye on the bread and adjust the heat as needed so you don’t burn the toast.
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