Quick ricotta toasts with arugula pesto, warm grapes, and crunchy walnuts

Name: Quick ricotta toasts with arugula pesto, warm grapes, and crunchy walnuts
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 5.6 oz rustic bread, sliced small; 6.3 oz ricotta cheese; 1 cup arugula; 2 tbsp olive oil; 1 oz walnuts; 0.5 oz grated Parmesan cheese; 2 tsp lemon juice; 1/3 tsp salt; 1/4 tsp black pepper; 4.2 oz seedless red grapes; 1 tbsp honey

An elegant, speedy bite: toasted bread topped with creamy ricotta blended with a quick arugula pesto, finished with warm sautéed grapes, toasted walnuts, and a touch of honey and black pepper.

8 minPrep

5 minCook

13 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 rebanadas (160 g) 160 g rustic bread, sliced small (for tostaditas)
180 g 180 g ricotta cheese (whole or semidesnatado)
30 g 30 g arugula (lightly compacta)
30 ml 30 ml olive oil (divided)
30 g 30 g walnuts (chopped gruesas)
15 g 15 g grated Parmesan cheese (for the pesto quick)
10 ml 10 ml lemon juice (freshly squeezed)
2 g 2 g salt (or to taste)
1 g 1 g black pepper (freshly ground)
120 g 120 g seedless red grapes (cut por the mitad)
15 ml 15 ml honey (more a hilo optional al final)

Nutrition facts

per serving

255 kcal

Calories

8 g

Protein

21 g

Carbs

16 g

Fat

2 g

Fiber

19 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 8 slices of rustic bread in a large skillet over medium heat for 1 to 2 minutes per side, or in a preheated oven at 220 °C / 425 °F for 3 to 4 minutes, until golden. Set aside.
2
2. In a blender cup or mortar, combine the arugula, 15 ml olive oil, Parmesan, lemon juice, 1 g salt, and a pinch of black pepper. Blend or crush into a rustic pesto.
3
3. In a bowl, mix the ricotta with the arugula pesto until creamy and evenly green-flecked.
4
4. Heat a small skillet over medium heat and add the remaining 15 ml olive oil. Add the chopped walnuts and toast for 1 minute, stirring, until fragrant.
5
5. Add the red grapes to the same skillet with the walnuts and sauté for 2 minutes. Add the honey, the remaining salt, and the black pepper, and cook 1 minute more until the grapes soften slightly and turn glossy.
6
6. Spread each toast with the arugula pesto ricotta. Top with the warm grapes and crunchy walnuts.
7
7. Finish with an optional drizzle of honey if desired and serve immediately while the toasts are still crisp and the grapes are warm.

Chef tips

For extra contrast, add a few more grinds of black pepper right before serving. For a smoother texture, whip the ricotta for 30 seconds before mixing it with the pesto.

Substitutions

You can swap the walnuts for almonds if you tolerate tree nuts, or use gluten-free bread for a gluten-free version. Honey can be replaced with maple syrup for a different flavor profile.

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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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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