I’ve been on a whipped ricotta toast kick ever since having it at Misi. It only takes a few minutes to put together and I love experimenting with different topping options.
I whipped this one up the other day and loved the sweet and tangy citrus flavor against the rich creaminess of the ricotta. I have it on my to do list to try it with basil oil drizzled on top and also a berry variation next…
ingredients
1 1/2 c whole milk ricotta
2 tbsp extra-virgin olive oil (I love Brightland)
1/2 tsp salt
2 slices thick toast (sourdough is my go-to)
1 blood orange, zest and juice
Add ricotta, olive oil and salt to a food processor and blend until well combined and fluffy. I let mine sit in the fridge for about an hour to chill, then used a piping bag and this tip to pipe onto toast. Top with a drizzle of olive oil, blood orange zest, and a few squeezes of blood orange juice.
