Inspired by the toast we had at the SHED Cafe in Healdsburg, we made our own version and we have all enjoy this Smashed Berry Ricotta Lavender Toast recipe so much.
1/2pint (about 6 ounces)fresh raspberriesplus more for garnish
8ouncesstrawberrieshulled, quartered and sliced
1tablespoonshoney
1/2to 1 teaspoonbalsamic vinegar
For The Whipped Ricotta:
1cupwhole milk ricotta cheese
Zestof 1lemon
1tablespoonhoney
8(1/2 inch) slicesseeded whole wheat breadtoasted
Instructions
Make The Nut Topping: Toast 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.
Make The Balsamic 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.
For The Whipped 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.
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.