Name: Fall Ricotta Custard Toast
Ingredients: ⅓ cup whole milk ricotta; 1 egg; 1 tbsp honey; ½ tsp cinnamon; ½ tsp orange zest; pinch of salt; 2 slices of sourdough bread, or your favorite thick bread; 1 small persimmon, thinly sliced; 1 small Asian pear, thinly sliced; 2 tsp cinnamon sugar, optional; drizzle of honey, optional

CategoryBreakfast, Fall Fruit, Lunch

Yields1 Serving

⅓ cup whole milk ricotta

1 egg

1 tbsp honey

½ tsp cinnamon

½ tsp orange zest

pinch of salt

2 slices of sourdough bread, or your favorite thick bread

1 small persimmon, thinly sliced

1 small Asian pear, thinly sliced

2 tsp cinnamon sugar, optional

drizzle of honey, optional

Set your oven to broil. Whisk together the ricotta, egg, orange zest, honey, cinnamon, and salt in a small bowl until smooth.

Line a small baking sheet with parchment paper. Place two slices of bread on the baking sheet and spoon the mixture on top to create a thick layer.

Layer the persimmon and Asian pear slices on top of the custard mixture. Sprinkle granulated sugar on top, if desired.

Place in the oven and broil on high for 8-10 minutes or until light golden brown. Allow to cool slightly and serve with a drizzle of honey. Enjoy!

Ingredients