Smashed Berry Ricotta Lavender Toast

Smashed Berry Ricotta Lavender Toast

Inspired by SHED Cafe, Healdsburg, California

Smashed Berry Ricotta Lavender Toast | http://saltandwind.com We're totally smitten with toast — top it with cinnamon sugar, pear compote, or avo, and we're there. But as of late we've been very much par...
Cuisine
Ingredients
12
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
8 toasts
Servings
4 to 8
Diet
Smashed Berry Ricotta Lavender Toast | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Breakfast, Brunch, Snack
Cuisine
American
Ingredients
12
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
8 toasts
Servings
4 to 8
Diet
Vegetarian
Smashed Berry Ricotta Lavender Toast | http://saltandwind.com

We're totally smitten with toast — top it with cinnamon sugar, pear compote, or avo, and we're there. But as of late we've been very much partial to this toast. Inspired by the toast we had over the weekend at the SHED Cafe in Healdsburg (aka a place we'd move into if they let us), we made our own version with a very season twist. And we're sharing it with our friends over on LaurenConrad—if you're feeling inspired to make it (which you should because it's that easy)!

Ingredients

  • 1/4 cup whole raw almonds
  • 1 tablespoon raw flax seeds
  • 1/4 teaspoon dried culinary lavender buds
  • 1/8 teaspoon poppy seeds
  • Pinch Sea salt
  • 1/2 pint (about 6 ounces) fresh raspberries

    plus more for garnish

  • 8 ounces strawberries

    hulled, quartered and sliced

  • 2 tablespoons honey

    divided

  • 1/2 to 1 teaspoon balsamic vinegar
  • 1 cup whole milk ricotta cheese
  • Zest of 1 lemon
  • 8 (1/2 inch) slices seeded whole wheat bread

    toasted

Instructions

For the toppingToast the almonds and sesame or flax seeds in a dry pan over low heat until just golden brown and there’s a nutty smell, about 5 minutes. Remove from heat, let cool a few minutes then place in a mini food processor along with the lavender and poppy seeds and pulse a few times until the mixture is finely ground. 

Tip

You could also chop the nuts by hand if you don’t have a food processor. This can be done up to 2 days ahead and stored at room temperature in an airtight container.

For the berries: Place about 3/4 of the raspberries in bowl and smash until all the berries are broken up. Stir in the honey or coconut sugar, balsamic, and a pinch of salt. Stir in the remaining raspberries and strawberries, and set aside until ready to use. 

Tip

This can be done up to 4 hours ahead of time and stored in the refrigerator until ready to use.

For the ricotta: Place the ricotta and honey in a bowl or in a small food processor and pulse until it is a light, airy consistency, about 10 pulses. Add a pinch of salt and the lemon zest and mix until well combined. Taste and add more salt or honey, as desired.  

Tip

This can be done up to 1 day ahead of time and stored in the refrigerator until ready to use.

To assemble the toasts, divide the ricotta on the toasts and top with a spoonful of the berry mixture (with a bit of their juices). Sprinkle the nut mixture on top, finish with a tad more salt, honey, and zest and serve. 

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/490-smashed-berry-ricotta-lavender-toast-recipe

Comments