Express citrus ricotta toasts with fennel, orange, black olive, and toasted almond

Instructions

1. 1

   Toast the sliced almonds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Remove immediately so they do not burn.

2. 2

   Toast the bread in a toaster or in a dry skillet over medium heat for 1 to 2 minutes per side, until crisp at the edges. If using the oven, toast at 400°F / 200°C for about 3 minutes.

3. 3

   In a bowl, mix the ricotta with 1 tsp lemon juice, the zest of 1/2 orange, a small pinch of lemon zest, 2 tsp olive oil, half the salt, and a little black pepper until creamy.

4. 4

   In another bowl, combine the thinly sliced fennel with the orange segments, black olives, remaining lemon juice, remaining olive oil, the rest of the salt, and the mint. Toss gently to coat without breaking the orange too much.

5. 5

   Spread the citrus ricotta over the warm toast slices.

6. 6

   Top each toast with the fennel-orange mixture, then finish with the toasted almonds and a light drizzle of honey.

7. 7

   Serve immediately while the toast is still crisp and the topping is fresh.