Tag Ricotta

When it comes to hosting, it’s always the appetizers that give me the most trouble. Let me explain my dilemma: while the main course is, by all accounts, the pièce de résistance of most any gathering, it’s the appetizers that help it shine. Their purpose is to whet guests’ appetites, tiding them over while the host puts the finishing touches on whatever dish is to come. A pre-dinner snack, if you will. So the biggest faux-pas an appetizer can make? Being too heavy or too easy to fill up on. (I’m alluding to my love-hate relationship with artichoke dip.) That’s why, when Elisa Marshall served this kale pea & ricotta spread at an intimate dinner in her NYC loft last month, I knew I’d found it: the perfect appetizer.

Maman’s Kale Pea & Ricotta Spread

The argument for its perfection is well-supported. Not only does this kale pea & ricotta spread present beautifully no matter how you plate it (I’m taking inspiration from Elisa’s garden-of-earthly-delights-in-a-glass arrangement), but it’s the perfect dipper for any crunchy, snappy crudités you’d like to serve. The individual champagne coupe glasses pictured give this kale pea & ricotta spread an elevated appeal, but trust: leftovers make for the perfect afternoon snack—enjoyed straight from the Tupperware. (I wouldn’t judge if you dive in with just a spoon.)

Thankfully, this is also one of those genius appetizers that makes the most of my favorite kitchen appliance: my beloved food processor. It does all the chopping and mixing for you—so all that’s left is to simply enjoy to your stomach’s content. (With room for the main course to spare.)

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Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House

Growing up, my household favored savory summer fruit. We appreciated fruit as a deliciously sweet, warm-weather treat. When picked at peak ripeness, it was evident: whatever fruit was served would rival the sweetness of almost any dessert around. (Summery cakes, very much so included.) And while I love a good bowl of honey-kissed peaches, ice cream, and berries galore, my association with fruit is first and foremost savory. That’s why, when I was tasked with creating a ricotta toast that would become my ultimate late-summer snack, I sought an edge of spicy, jalapeño-laced goodness.

Without fail, my mom always kept a bowl of whatever fruit was in season on the counter. She would top it with black salt and chaat masala—giving the melons, pears, apples, and so forth a sweet-meets-savory and slightly salty flavor that is very near addictive. And when summer comes around, I’m always looking for ways to pair these savory flavors with the sweetness of warm-weather fruit. Today’s version? My truly addicting, minty melon ricotta toast.

I know what you’re thinking—at first, it’s an intriguing, if not unexpected combo. But in the search of new ways to celebrate summer fruits, I figured adding a little spice would be the perfect way to elevate the sweetness of summer melons. This toast is one of those “no recipe” recipes, coming together in about ten minutes. It’s perfect for those evenings when the thought of turning on the stovetop seems just a little too much.

Ingredients for Spicy Melon Ricotta Toast

Cantaloupe. I love cantaloupe, particularly in the summer when its flavor leans more floral in sweetness. If you don’t, you can use honeydew, blackberries, peaches, or whatever fruit you crave.

Jalapeño and red chili powder. Both add a slightly different heat and flavor. I like using both to bring a little spice to this recipe.

Mint. Freshly chopped to add some brightness to the toast.

Honey. I find that honey complements the sweetness of fruit without being overpowering. If you want a little more sweetness, add a pinch of sugar to taste.

Lemon juice. A little acidity is always the key to brightening up any recipe while cutting through the sweetness.

Ricotta. Whole milk, always.

Sourdough. Toasted until golden brown. The crunchy texture acts as a nice complement to the creamy and soft toppings.

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Tips for Serving

While this is a no-recipe recipe, there are a few tricks to maximizing flavor.

• Prep the cantaloupe ahead of time. Not only does this allow the flavors to all meld together, but giving it a chance to hang out in the fridge keeps everything cold. And I don’t need to tell you that summer melons taste ten times better when ice cold and crisp.
• Serve as an assembly line. The nice part of prepping the melons and the ricotta ahead of time is that you can set this up as a “serve yourself” meal. This also keeps the bread from getting soggy and allows people to serve up their toast as they prefer.
• If you wish, serve as a salad. Spread ricotta onto a platter and pour over the melons. Top with as many fresh herbs as you can, drizzle with olive oil, and enjoy.

What to Serve With This Spicy Melon Ricotta Toast

This recipe is perfect for any end-of-summer menu you have planned. Consider serving as a side dish, appetizer, or salad at your next golden hour dinner alongside your favorites.

To take things over the top, serve some arugula tossed in lemon juice and olive oil so guests can assemble their own salad. Put out a bowl of Greek yogurt for a sweet-meets-savory summer yogurt bowl. Make it a whole fruit salad and use a medley of fruits of your choice. Either way, you’ll be coming back to this one for seconds—guaranteed.

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There’s simply no way to go wrong with bruschetta. If you’re not familiar, bruschetta is a simple combination of sweet and savory flavors that typically tops a toasted slice of baguette. Our ricotta and plum bruschetta perfectly combines creamy ricotta, juicy plums, and fresh mint leaves, all nestled on a crispy grilled baguette. It’s an appetizer that will be in my recipe book for years to come.

Tomatoes, step aside. This ricotta and plum bruschetta might make you forget about the classic summer fruit staple. Just kidding—but it is a great alternative to enjoy during the summer. When developing our list of grilling recipes, we knew this recipe would be a fan favorite. It gets bonus points for comprising only five ingredients and consists of things you can easily snag on your next grocery store trip. This vibrant toast is sure to impress no matter the occasion.

What makes this recipe different from traditional bruschetta?

This ricotta and plum bruschetta is far from typical due to the unique combination of flavors and textures. Classic bruschetta often combines tomatoes, basil, and garlic, with no sweet elements. This fusion of sweet and savory flavors is vastly different—using rich ricotta cheese as a base for juicy ripe plums. The unexpected twist is something your guests definitely won’t see coming. But trust me: they’re going to love it.

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Ingredients for Ricotta and Plum Bruschetta

• Plums. Be sure to pick the ripest plums for the juiciest flavor.
• Baguette. This is ideal to complement the light and fresh bruschetta, but any bread or loaf would work in a pinch.
• Ricotta. This is the best twist on a classic I’ve ever tried.
• Green onions. Green onions complement the creamy and sweet flavors of the bruschetta while also giving the topping the perfect crunch.
• Mint leaves. Mint leaves are ideal for sprucing up just about any dish or cocktail.

Other Simple Bruschetta Recipes

Easy Bruschetta

If simple is your game, go with the easiest bruschetta recipe of them all.

Bruschetta with Slow-Roasted Tomatoes and Ricotta

Slow-roasted tomatoes deliver a flavor like no other, and when paired with ricotta, they’re simply incredible.

Sweet Potato Crostini

For lovers of all things sweet potatoes, these crostini are exactly what you need.

Kale and Cannellini Bean Crostini

A healthy, tomato-less bruschetta option.

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