Dark Chocolate Balsamic Whipped Ricotta Toasts Topped with Slice Citrus and Crushed Pistachios
You can top ricotta toast with anything, right? We added a bit more flavor to the base layer by whipping in some of our dark chocolate balsamic. Chocolate & citrus is a classic combo we know you’ll love!
Though you can find citrus in our markets year-round, California citrus season runs from about mid-December through late February. That’s when we bring in outstanding, unique and locally grown fruits, making our markets bright and cheery with their color.
Dark Chocolate Balsamic Whipped Ricotta Toasts Topped with Slice Citrus and Crushed Pistachios
You can top ricotta toast with anything, right? We added a bit more flavor to the base layer by whipping in some of our dark chocolate balsamic. Chocolate & citrus is a classic combo we know you’ll love. Serves 2 to 4.
Ingredients
Ingredients:
- 8 oz 1 cup whole milk ricotta
- 2 Tbsp Sigona’s dark chocolate balsamic plus more for drizzling, if desired
- 2 oranges or satsumas
- 2 medium pink or ruby red grapefruit
- A couple tablespoons crushed pistachios raw or roasted
- 4 slices bread of choice such as a multigrain or marbled, toasted to desired toastiness
Instructions
- Whip together the ricotta and balsamic until well combined. Set aside.
- Slice off the peel from the citrus fruits using a knife so no peel or pith remains: Start by cutting off the peel from the top and the bottom, then slice the peel off the sides working from top to bottom around the fruit. Cut the fruit horizontally into slices about 1/4” thick.
- Spread about 2 Tbsp of the whipped ricotta onto each slice of toast. Lay the citrus slices on top, overlapping in a pattern (about 4 to 5 slices each toast). Sprinkle the toasts with crushed pistachios and drizzle with additional dark chocolate balsamic, about 1 to 2 teaspoons each, if desired.
Tried this recipe?Let us know how it was!
