Fall Ricotta Custard Toast

CategoryBreakfast, Fall Fruit, Lunch

fall custard toast

Yields1 Serving

  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

1

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

2

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.

3

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

4

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

  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

Directions

1

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

2

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.

3

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

4

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!

Fall Ricotta Custard Toast