These pretty toasts are simple to make. For little and big kids: Let them help measure and spread the ricotta on the bread. For big kids: Let them cut the grapes in half.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup sliced, skin-on almonds
- 3/4 cup red seedless grapes, halved
- 1/2 cup blueberries
- 1 tablespoon honey, plus more for drizzling and serving
- 1 teaspoon fresh lemon juice
- 1/2 cup ricotta
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter, softened
- 1/2 baguette, cut into two 6-inch pieces, halved horizontally
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet, and toast until lightly browned and fragrant, about 5 minutes; transfer to a small bowl, and set aside.
- Toss the grapes, blueberries, honey and lemon juice in a medium bowl. Stir together the ricotta and lemon zest in a small bowl.
- Dividing evenly, spread the 4 baguette halves with the butter. Transfer to the rimmed baking sheet, and toast until lightly browned and crisp, 5 to 7 minutes.
- Sprinkle the toasted halves with a pinch of salt and a bit of pepper, and spread each with 2 tablespoons of the ricotta mixture. Put each half on an individual serving plate, drizzle with honey, top with a generous 1/4 cup of the fruit mixture and sprinkle with 1 tablespoon of the toasted almonds. Serve with more honey on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 299 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 9 g |
| Cholesterol | 30 mg |
| Sodium | 323 mg |