Quick lemon ricotta toasts with crunchy carrot, pistachio, and cumin honey

Name: Quick lemon ricotta toasts with crunchy carrot, pistachio, and cumin honey
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4 slices (4.2 oz) rustic bread slices; 5.6 oz ricotta cheese; 1 whole lemon; 1 medium (2.8 oz) medium carrot; 0.9 oz toasted pistachios; 1 tbsp honey; 1 1/2 tbsp olive oil; 1/2 tsp ground cumin; 2 tbsp loosely packed fresh mint leaves; 1/3 tsp salt; 1/4 tsp black pepper

A fresh savory toast ready in minutes: crisp bread topped with lemony ricotta, dressed carrot ribbons, toasted pistachios, and a touch of cumin honey. It balances creaminess, crunch, and a lightly spiced finish.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 4 slices (120 g) rustic bread slices (preferiblemente of dough madre or campesino)
160 g ricotta cheese (whole, well escurrido)
1 1 unit lemon (se usa the zest fina and 2 tsp/10 ml of juice)
1 1 unit (80 g) medium carrot (pelada en cintas finas)
25 g toasted pistachios (chopped gruesos)
15 ml honey (líquida)
22 ml olive oil (divided)
1 g ground cumin (for the miel)
6 g fresh mint leaves (chopped finely)
2 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

355 kcal

Calories

13 g

Protein

29 g

Carbs

21 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Toast the 4 slices of rustic bread in a skillet over medium heat or in an oven preheated to 220 °C / 425 °F for 3 to 4 minutes, until golden and crisp. Drizzle the bread with 1 teaspoon (5 ml) of the olive oil.
2
2. In a small bowl, mix the ricotta with the lemon zest, 2 teaspoons (10 ml) lemon juice, a pinch of salt, and black pepper until creamy but still rustic.
3
3. Using a peeler, shave the carrot into thin ribbons. Toss them in another bowl with 2 teaspoons (10 ml) olive oil, half of the chopped mint, and a pinch of salt.
4
4. In a small cup, combine the honey with the ground cumin and stir well to make a spiced honey drizzle.
5
5. Spread the lemon ricotta over the warm toasts. Top with the dressed carrot ribbons, then add the chopped pistachios.
6
6. Finish with the cumin honey, the remaining mint, a few grinds of black pepper, and serve immediately.

Chef tips

For extra contrast, chill the carrot ribbons in ice water for 2 minutes before dressing, then dry them very well.

Substitutions

You can swap the ricotta for thick curd cheese or well-drained cottage cheese. Mint can be replaced with parsley or dill. If you do not have pistachios, use walnuts or toasted almonds.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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