Ricotta Sweet Sandwich Food

SWEET RICOTTA

Sweet Ricotta image

This Sweet Ricotta can be used in so many ways - as a dip, spread on toasted sweet bread or to prepare a dessert pizza. Plus it's super quick to make!

Provided by Marcellina

Time 3m

Number Of Ingredients 5

Ingredients

10 oz (300 grams) fresh ricotta cheese
¼ cup honey
1 teaspoon orange rind (finely grated)
½ tsp vanilla extract
1 pinch ground cinnamon

Steps:

Place all ingredients in the bowl of a food processor.
Process for 2 minutes or until smooth.
Serve with sweet crunchy cookies like pizzelle and fresh fruit slices

Nutrition Facts : Calories 197 kcal, Carbohydrate 20 g, Protein 8 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 63 mg, Sugar 17 g, ServingSize 1 serving

CUCUMBER-RICOTTA SANDWICHES

Cucumber-Ricotta Sandwiches image

Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It's very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.

Provided by David Tanis

Categories dinner, lunch, quick, weekday, weeknight, sandwiches, appetizer, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

6 thinly sliced Persian cucumbers (about 2½ cups)
Salt and black pepper
1 serrano chile, very thinly sliced (or minced, with seeds, if preferred)
12 large basil leaves, torn
2 tablespoons lime juice (from 1 large lime)
1 tablespoon chopped dill
2 teaspoons chopped tarragon
2 teaspoons chopped mint leaves
1 teaspoon thinly sliced chives
1 to 2 cups soft, rich ricotta, drained
2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
Cilantro sprigs, for garnish
Calendula or other edible flower, for garnish (optional)

Steps:

Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

OPEN-FACE PROSCIUTTO, FRESH RICOTTA, AND RED-ONION MARMALADE SANDWICHES

Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches image

An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.

Provided by Bon Appétit Test Kitchen

Categories Sandwich Onion Quick & Easy High Fiber Lunch Ricotta Fall Winter Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

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