It’s my annual edition of Summer Stuff On Toast!!
Always with ricotta.
That’s not even negotiable.
Every year around this time I come down with a severe case of summer anxiety.
It’s the feeling that I”m just not doing enough, eating enough, or all around appreciating S U M M E R enough.
This year, even though I technically have less free time, we’ve already done so much! We’ve been to the zoo THREE times, spend every weekend at the park, and I’ve been eating stone fruit by the bushel. I might turn into one. No regrets.
All this DOING means there’s just not enough time for elaborate, twelve step, twenty ingredient meals.
It’s the summer meal best friend you didn’t know you had. Truth.
Toast feels like the kind of meal you shouldn’t need a recipe for, and that’s true! You don’t! So feel free to go your own way with this.
For me it’s often a clean-out-your-fridge meal, and maybe your fridge looks like mine – stuffed with every shade of stone fruit under the sun in various stages of decay and just as many types of cheese, too! If so – this toast is for you.
I made it with apricots that I caramelized on the stovetop in a soup of butter and brown sugar. It was glorious. They sit atop a bed of ricotta and, well, TOAST, topped with strips of basil and a balsamic reduction drizzle. The end result is a perfect bite of ALL THE FLAVORS. Sweet, tart, tangy, savory…it’s all there.
The beauty of toast.
- 2 tbsp butter
- 2 tbsp brown sugar
- 4 apricots, seeded and thinly sliced
- 2 8-inch baguettes, halved lengthwise and crosswise
- 8 oz ricotta
- ¼ cup basil
- Balsamic reduction
- Heat oven to 400F.
- Melt the butter in a large saucepan over medium heat. Stir in the brown sugar and allow to melt. Add the apricots to the pan and saute for 4-5 minutes or until they start to release their juices and soften. Remove from the heat.
- Place the baguettes cut side-up on a parchment-lined baking sheet. Bake for 10 minutes, or until lightly toasted.
- Spread the ricotta evenly on each of the toasted baguettes. Top with the caramelized apricots, basil, and a drizzle of the balsamic reduction. Serve warm or at room temperature.
More tasty toasts: