I'm in a good mood today, despite being totally exhausted after the march in Washington D.C. this past weekend (more on that soon!), so I've decided to talk about something I love in this post: toast. I don't think I've ever come across a person who doesn't like toast. Have you? I've posted about it here, here, and here. My relationship with toast goes way back. To this day there's nothing more comforting to me than peanut butter on warm toast with a drizzle of honey. Toast is also my preferred side whenever I'm out to breakfast. My favorite is when it comes nice and warm, and it's already heavily buttered. SO GOOD. When I was in high school I played lacrosse and my friend Caroline and I were always convinced that we could smell toast out on the field. I swear! It makes us sound totally insane, but there really was a toast smell (aka the best smell) on occasion.
When I moved to New York almost five(!) years ago, I learned about avocado toast and it blew my mind. I had never thought to put avocado on toast, but here it was available to me in unlimited forms. I think my first year I blew through tons of variations - avocado on brioche with poached eggs, avocado on rye with pumpkin seeds and spices, avocado on whole wheat with sea salt and chili, avocado and honey - you name it. Then a couple years ago at my job I was able to help out on a cookbook called Better on Toast, which made me realize that more things can go on toast than avocado. All of a sudden I was putting lots of food on toast - beans, salad, eggs and smoked salmon, sauteed mushrooms, hardboiled eggs - you name it. It changed my life. And last week when I had a sudden urge for some toast, I threw together what was in my fridge and the results were delicious.
Does anyone have a food they love that is so versatile?
This ricotta toast is a perfect balance of being light, sweet and a tiny bit savory. The ezekial bread and ricotta real anchors this recipe, while the toppings can be changed up for different flavors.
On toast, spread a couple tablespoons of ricotta cheese until smooth.
Add avocado, berries, seeds, kumquats, sprouts and honey as desired! The results will be delicious no matter what.
- 2 slices Ezekial bread, toasted
- 1/2 c whole milk ricotta cheese
- 1/2 avocado, sliced
- handful of blackberries
- handful of blueberries
- 5 kumquats, sliced
- 2 teaspoons chia seeds
- handful fresh sprouts
- honey for drizzling