ricotta + date toast

June 26th, 2012

When warm weather arrives, I find myself wanting to simplify the foods I eat— especially when it comes to lunch. I don’t want anything fussy and I rarely want to actually turn the stove on, which leaves me with salads or sandwiches or these little piles-of-goodness-on-a-piece-of-bread. Because that’s a mouthful, I’ve simplified it down to “toast” even though it doesn’t even have to be toasted. We’re talking super simple.

Ever since I was introduced to ricotta with lemon zest and a bit of lemon juice in it, I’ve been finding excuses to use it. More often than not, I simply spread in over bread and layer something tasty over top—tomatoes, peaches, pesto—or I even just keep it plain with a little salt and olive oil over top. My stomach just growled thinking about that.

This combo of fresh chopped dates with mixed greens over top, then drizzled with a little olive oil and salt is a new favorite. It hits all my favorite cravings—sweet, creamy, fresh and a hint of salty. It’s a snap to make and it tastes like a million bucks—treat yourself to lunch or serve it as an appetizer—either way it’s going to go over well, I promise.

ricotta + date toast

makes 4 slices

4—1/2-inch slices of good hearty wheat bread
1/4 cup fresh ricotta cheese
zest of half a lemon
1 teaspoon lemon juice
1-2 dates, roughly chopped
1/2 cup mixed greens
olive oil
sea salt
1. In a small bowl, combine the ricotta, lemon zest and lemon juice.2. Meanwhile, toast the bread if you’d like it warm. Spread a layer of ricotta on each slice. Arrange a few pieces of dates over the ricotta—keep in mind that you’d like a piece of date in with each bite. Gently arrange a few pieces of greens over top, tearing any larger pieces into smaller, bite size pieces.

3. Arrange toasts on a plate, drizzle with olive oil and sprinkle with coarse sea salt. Enjoy!


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