Ricotta Honey And Pecan Tartine Food

ROASTED PLUM AND RICOTTA TARTINE WITH HONEY AND BLACK PEPPER

Steps:

• Ingredients
• Heat Wolf Gourmet Countertop Oven to Convection/Roast 375°F. Line the Wolf Gourmet baking pan with parchment paper and place plums in the pan cut sides up.
• Drizzle with olive oil and honey. Roast until tender and juices begin to release, 5-10 minutes.
• Once complete, toast the bread until just golden. Spread 1/3 cup ricotta on each slice. Arrange plums on top of ricotta and spoon juices over.
• Drizzle with additional olive oil and honey. Season to taste with salt and pepper. Finely grate orange zest over each slice and serve.

WHIPPED RICOTTA TARTINE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
• Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
• Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
• Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
• When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
• Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
• Enjoy!

THYME AND HONEY RICOTTA SPREAD

Steps:

• Place the ricotta in a shallow serving dish. Gently warm the honey and thyme in a small skillet over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Pour over the ricotta. Drizzle with the olive oil and sprinkle with the salt and pepper. Serve with crostini.

RICOTTA, HONEY AND PECAN TARTINE

Steps:

• Divide the ricotta in half and spread half on one slice of bread and the other half of the ricotta on the second slice of bread.
• In a small bowl, mix the pecans and the honey and then divide it equally amongst the two slices of bread, covering the ricotta with the pecan and honey mixture.
• Sprinkle both tartines with mint.
• Serve -- nom.

RICOTTA, BLACKBERRY & PINE NUT TARTINE

Steps:

• Warm the maple syrup in a frying pan over a medium heat. Add the blackberries and cook for 4-5 mins, squashing some of the fruit with the back of a wooden spoon to soften it and create a fruity syrup. Meanwhile, toast the bread. To serve, spread some ricotta over each slice, spoon over the warm fruit and juices and top with the pine nuts and mint.