Since we had the day off on Monday, Kim wanted to do something a little different for breakfast. She was reading Real Simple’s most recent issue and spotted a whole section on ricotta. She knew we’d have the leftover Coach Farm Goat’s Milk Ricotta that didn’t go into Rachel Khoo’s Sun-Dried Tomato and Ricotta Tapenade from our joint adventure with Wines by the Flask, so she decided to make Ricotta, Olive Oil and Honey Toasts with delicious results for a lovely late breakfast. Kim discusses how it came together.
I started by slicing a baguette into four nice pieces and brushing it with olive oil. Since we don’t have a toaster oven, I toasted the beard in the oven for about 15 minutes at 350 degrees. When it came out of the oven, I let it cool for just a moment and then, using a small spatula, I spread on the ricotta. We had both lavender honey and wildflower honey around so I decided to make two pieces with each kind of honey to see if there was one we liked better. After drizzling with honey, I sprinkled on some fleur de sel and added a quick grind of pepper and breakfast was served!
We both enjoyed the unique combination of olive oil, ricotta, honey, and salt and pepper. Both kinds of honey were delicious, but the lavender honey really stood out. Paired with some hot, black coffee, the toasts made for a very special breakfast.