Ricotta Toast with Orange Raspberry Jam

Ricotta Toast with Orange Raspberry Jam

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 6

Ingredients:

Whipped ricotta

• 10 oz whole milk ricotta

Raspberry blood orange jam

• 10 oz fresh raspberries
• 2/3 cup white sugar
• 4 tbsp fresh blood orange juice
• Zest of ½ blood orange
• Pinch of salt

To serve

• Thick sliced bread, toasted or fried in olive oil
• Black sesame seeds
• Flaky salt
• Fresh mint

Directions:

1. WHIPPED RICOTTA: Add the ricotta to a small food processor. Whip on high speed until it’s light and smooth. Set aside in the fridge until ready to use.
2. RASPBERRY BLOOD ORANGE JAM: To a medium saucepan or pot, add the raspberry blood orange jam ingredients. Muddle the ingredients together with a wooden spoon.
3. Heat the pan over medium heat until the sugar is dissolved. Increase the heat to medium high and boil the mixture for 2 minutes, stirring constantly.
4. Turn the heat to medium-low. Simmer the jam for 25-30 minutes, stirring often.
5. Once thickened and darkened in color, remove from heat. The jam should reach a temperature of 215-220 F
6. Pour the jam into a container and allow to cool before storing in the fridge.
7. ASSEMBLE: Optional: scoop the ricotta into a piping bag.
8. Toast a piece of bread. Alternatively, fry in butter or olive oil on the stove top.
9. Pipe (or spoon) the ricotta onto your bread, and spoon raspberry blood orange jam on top.
10. Garnish with flaky salt, black sesame seeds, and mint leaves.