Toasted baguette topped with airy whipped ricotta, honey, chopped pistachios and lemon zest. Ready in 20 minutes.
# What You Need:
→ Bread
01 - 8 slices rustic baguette or sourdough
→ Cheese
02 - 1 cup whole-milk ricotta cheese
→ Dairy
03 - 2 tablespoons heavy cream
→ Toppings
04 - 2 tablespoons honey
05 - 1/4 cup shelled pistachios, roughly chopped
06 - Zest of 1 lemon (optional)
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste
→ Garnish
09 - Fresh mint leaves (optional)
# Directions:
01 - Preheat the oven to 400°F. Arrange the bread slices in a single layer on a baking sheet and toast for 8 to 10 minutes, turning once halfway, until the edges are golden and the surface is crisp.
02 - While the bread is toasting, combine the ricotta and heavy cream in a food processor or a bowl and whip with a hand mixer for 1 to 2 minutes until the texture is very smooth, airy and spreadable.
03 - Spoon a generous portion of the whipped ricotta onto each warm toast and smooth lightly with a spatula to create an even layer.
04 - Drizzle each piece with honey, then scatter chopped pistachios and a little lemon zest over the surface. Finish with a light sprinkle of flaky sea salt and a crack of black pepper.
05 - If using, tuck a mint leaf atop each toast. Serve immediately while the toasts remain crisp.
