Quick Whipped Ricotta Toasts with Balsamic Tomatoes and Pistachio

Name: Quick Whipped Ricotta Toasts with Balsamic Tomatoes and Pistachio
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: fusión mediterránea
Ingredients: 4.2 oz rustic bread, sliced; 5.6 oz ricotta cheese; 6.3 oz cherry tomatoes; 0.7 oz roasted pistachios; 1.5 tbsp olive oil; 1 tbsp balsamic vinegar; 1 whole lemon; 1 tsp honey; 0.2 oz fresh basil leaves; 1/2 tsp salt; 1/4 tsp black pepper

Crisp toasts ready in minutes, topped with lemony whipped ricotta, balsamic-dressed cherry tomatoes, and a pistachio finish for a fresh, elegant contrast.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 120 g rustic bread, sliced (4 slices medium)
160 g ricotta cheese (whole or semidescremado)
180 g cherry tomatoes (cut por the mitad)
20 g roasted pistachios (chopped gruesos)
22 ml olive oil (divided)
15 ml balsamic vinegar (preferiblemente espeso)
1 unit lemon (1 tsp de ralladura y 10 ml / 2 tsp de jugo)
5 ml honey (optional for redondear the acidez)
6 g fresh basil leaves (rasgadas a mano)
3 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

365 kcal

Calories

12 g

Protein

28 g

Carbs

22 g

Fat

3 g

Fiber

25 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
Preheat a skillet, griddle, or toaster over medium heat. If using an oven or air fryer to toast the bread, heat it to 400°F / 200°C.
2
Place the cherry tomatoes in a bowl with the balsamic vinegar, honey, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Toss well and let sit for 3 minutes.
3
In another bowl, whip the ricotta with the lemon zest, lemon juice, 1/2 tablespoon (7 ml) olive oil, and 1/4 teaspoon salt until creamy and airy.
4
Toast the bread slices for 3 to 4 minutes in the skillet or in the oven/air fryer at 400°F / 200°C, turning if needed, until golden and crisp.
5
Spread the whipped ricotta over the warm toasts. Spoon the balsamic tomatoes and their juices on top.
6
Finish with the chopped pistachios, torn basil, a few grinds of black pepper, and the remaining olive oil. Serve immediately.

Chef tips

For an extra light texture, whip the ricotta for 1 additional minute with a fork or small whisk. If the tomatoes are very ripe, add the balsamic right before assembling so they do not release too much liquid.

Substitutions

You can swap the pistachios for walnuts or almonds if you do not need to avoid specific tree nuts. Basil can be replaced with fresh mint, and honey with maple syrup depending on your preferred sweetener.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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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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