Ricotta Toasts With Mango & Honeyed Pistachios are perfect for breakfast, dessert, or a snack, and are especially great for Meatless Monday.
I was inspired by an instagram post from Adeena Sussman, but changed a few things (as is pretty typical of me).
Ricotta Toasts With Mango & Honeyed Pistachios
Serves 1
Ingredients
1/4 cup smoked honey (use 3 tablespoons for pistachios and the rest as a drizzle)
2 tablespoons salted roasted pistachios, chopped
red pepper flakes to taste
2 slices of bread, toasted
1/4-1/3 cup ricotta, drained slightly
1 mango, peeled, "cheeks" cut off and thinly sliced
Directions
1. In a small pan heat the honey. Add pistachios and sprinkle with red pepper flakes. Bring the mixture to a bubble and cook for about 5 minutes. Carefully transfer to parchment paper and allow to cool. Break into pieces.
2. Slather toasts with ricotta, add a layer of sliced mango, top with honeyed pistachios, and drizzle with a bit more honey. Add a pinch of red pepper flakes for extra heat.
SO
VERY
GOOD
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