Stone Fruit & Ricotta Anytime Toast
Recipe Yields: 2 Servings
If you love the combination of sweet and savory, this recipe is for YOU. This toast is extremely versatile and truly any stone fruit you love can be used here to make a visually stunning presentation and wholesome snack. Add an egg to make it more breakfast, or enjoy it as is for a quick pick me up any time of day. When plums are not in season in your area, feel free to swap with any fruit you like.
1-2 tablespoons butter (or olive oil) + extra oil for finishing
2 thick (~1”) slices rye or sourdough bread, toasted
1 package (3 ounces / 85 grams) Forward Greens Radical Radish microgreens
1-2 ripe plums and/or pluots, cut into thin slices
½ cup fresh ricotta
Flakey sea salt
Sprinkle of Sumac (optional)
- Heat butter (or oil) in a cast iron or nonstick skillet over medium to medium-high heat. When butter is melted and the pan is at medium heat, carefully toast your bread slices about 2 minutes each side until warm and golden.
- Build your toast by spreading about 2-4 tablespoons ricotta over one side of each slice. Top with a generous layer of Radical Radish microgreens (about ⅓ cup each) and then layer your fruit slices. Finish with a generous drizzle of olive oil and finish with a light pinch of flaky sea salt and a sprinkle of sumac. Savor immediately!