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Rockin' Ricotta Toast

Debbie Matenopoulos can make a broccoli lover out of anyone! Her broccoli ricotta toasts with hot honey are the tastiest way to eat veggies!

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Rockin' Ricotta Toast

Debbie Matenopoulos

Yield: 6 servings

Ingredients:

1 Baguette, sliced ½ thick on a diagonal (about 12 slices)

6 tablespoons Olive Oil, divided

1 small head Broccoli, steam peeled, stem and florets roughly chopped

1 head of Garlic, cloves separated

1½ cups fresh Ricotta

Lemon juice, to taste

Kosher salt

Freshly ground Black Pepper

1 tablespoon Honey

1 tablespoon White Wine Vinegar

½ teaspoon Red Pepper Flakes

Directions:

Heat oven to 400 ̊F. Place bread slices on sheet pan and drizzle with 2 tablespoons olive oil.
Toast bread in oven until golden brown, 10-12 minutes.
While bread is toasting, heat two inches of water in a large stock pot over high heat.
Once boiling, place broccoli and garlic cloves in a steamer basket or mesh strainer and steam until tender.
Add ricotta to small food processor and puree with broccoli and garlic until smooth.
Season to taste with lemon juice, salt, and pepper.
Whisk honey with vinegar and red pepper flakes in small bowl, set aside.
Smear ricotta-broccoli puree on toasts and arrange on platter.
Once platter is full of toasts, drizzle hot honey on top and serve.

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