2 & ¼ Cups Ricotta Cheese
1/4 Cups Heavy Cream
¼ tsp. salt
1 13 oz. loaf of crusty bread cut into 6, 1 inch slices
1 Tbsp. Olive Oil
Lemon pepper, strawberry and basil, or pepper topping (see topping options with ingredients below recipe).
Preheat Broiler. Whip cream and ricotta until light and fluffy. Brush bread slices with olive oil, spread onto a baking sheet and broil until golden brown (about 3 minutes), remove from oven and let cool for 5 minutes.
Lemon Pepper Topping
Zest of 2 Lemons
Freshly ground black pepper
Spread ricotta topping, drizzle with olive oil, top with zest, pepper and salt.
1 lb. Fresh Strawberries, trimmed and quartered
2 Tbsp. granulated sugar
Torn fresh basil leaves
Mix berries and sugar together, let stand at room temp for 1 to 2 hours or until juices are released (this can also be done overnight), spoon over ricotta toasts, sprinkle with basil.
2 Tbsp. olive oil
3 medium bell peppers thinly sliced (3 cups)
½ tsp kosher salt
1 clove garlic chopped
1 Anchovy chopped (optional)
3 Tbsp. red wine vinegar
½ tsp. granulated sugar
Toasted pine nuts
Heat oil in a large skillet over medium-high. Once the oil is heating up, add peppers and salt. Cook, stirring often until crisp-tender (about 8 minutes). Add garlic and anchovy, cook an additional minute. Add vinegar and sugar, cook for 1 minute. Reduce heat to medium-low stirring occasionally until peppers are softened (about 5 minutes). Spoon onto ricotta toasts and top with pine nuts.