Fresh ricotta, lemon zest, honey and toasted almonds make an elegant topping for toasted slices of baguette.
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 8 |
Ingredients
- One small baguette
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup sliced, skin-on almonds
- 1 1/2 cups fresh ricotta
- Zest of 1 lemon, plus more for garnish (optional)
- Honey, for drizzling
Instructions
- Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
- Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 24 mg |
| Sodium | 213 mg |