Broiled Citrus Ricotta Toast
Some combinations just make sense: PB&J, ketchup and fries...and ricotta toast. Toasted brioche bread is slathered in cinnamon-sugar butter and ricotta, then topped with honey-broiled citrus and sea salt. (Yum.)
“I served this as a dessert at a recent dinner party," recipe developer Erin McDowell tells us. "It’s so simple to prepare, but manages to look beautiful enough on the plate that folks around the table gasped when I set it down. The bread is only toasted on one side, so it’s firm enough to hold up to the toppings, but soft enough that it still melts in your mouth.”
The combination is rich, but not too rich—sweet, but not too sweet. We can't wait to serve it at our next dinner party (or lazy Saturday morning breakfast).
2 to 4 oranges, grapefruits, blood oranges or mandarins
3 tablespoons honey
1 tablespoon extra-virgin olive oil
Four 1-inch-thick slices brioche
4 tablespoons (56g) unsalted butter, at room temperature
¼ cup (53g) light brown sugar
1 teaspoon ground cinnamon
Seeds from ½ vanilla bean (or 1 teaspoon pure vanilla extract)
1 cup (227g) high quality ricotta cheese
Flaky sea salt, for serving
1. Use a sharp knife to remove the peels and pith from the citrus, then slice into ½-inch-thick rounds. Place the pieces of citrus (and any juices) in an even layer on a baking sheet. Drizzle the honey and olive oil evenly over the slices.
2. Turn the broiler on low, then transfer the baking sheet to the top rack of the oven. Broil until the juices bubble and begin to thicken on the baking sheet, and the citrus begins to caramelize, about 4 minutes.
3. While the citrus cooks, place the slices of brioche on another baking sheet. In a small bowl, stir the butter, brown sugar, cinnamon and vanilla until well combined.
4. When the citrus is caramelized, remove the pan from the oven and cool. Transfer the brioche to the oven and toast until golden brown, about 3 minutes. Place a heaping tablespoon of the butter mixture on each slice and spread into an even layer.
5. Scoop ¼ of the ricotta on top of each piece of bread, and spread into an even layer. Top with about ¼ of the citrus. Transfer each to a plate, and garnish with a drizzle of any of the remaining juices and a sprinkling of flaky salt.