Ricotta Toasts with Honey and Thyme

I love a good snack or appetizer with cocktails. When we have people over to our house, we usually stick to a simple cheese plate and some olives – it’s classy and there’s no real prep involved. If you’re already making dinner for guests, there’s often not enough time to spend putting together elaborate appetizers. So I get pretty excited when I find a recipe that’s both quick to make and impressively tasty.

These ricotta toasts are based off of a dish that I had at Citizen Public House in Fenway. It seemed like it would be easy enough to replicate, so I wrote down the ingredients and have been holding onto them for a while. Now I can’t believe I waited so long to make this. The recipe is so simple, but the result tastes utterly amazing. My husband and I positively gobbled these up after I photographed them.

I’m not including exact amounts below, because this is a very ad-libbed sort of recipe – how much you’ll need depends on your taste and how much you want to make.

First you need to toast some slices of bread. You’ll want bread that you can easily cut into thin slices, about 1/4 inch thick. I used a sesame baguette from Iggy’s, cut on a steep diagonal. Arrange the slices on a baking sheet and brush or spray them with olive oil. (Let me put in a quick plug for one of my favorite kitchen gadgets, this olive oil mister – perfect for things like this!) Put the slices under the broiler until they just start to turn brown – just a minute or two, and watch them carefully! Remove them from the oven and cut a garlic clove in half, rubbing the toasts with the cut side. Let them cool a bit.

Getting a good-quality ricotta is really worthwhile for this recipe. I love the ricotta from Maplebrook Farm in Vermont, which you should be able to find if you’re in the northeast. Calabro is another, easier-to-find favorite of mine – it’s really thick and creamy. Both of these are usually firm enough that you don’t need to drain them, but if your ricotta is a bit liquidy, place it into a fine mesh strainer or some cheese cloth and let the liquid drain off into a bowl. It’s best to do this for several hours or overnight.

Once your toasts have cooled, spread some ricotta on each of them – about a tablespoon, depending on the size of your slices. Drizzle them with honey, sprinkle them with a bit of salt and pepper, and top them with the fresh thyme leaves. And you’re done! It’s so easy and so, so good.

And don’t limit yourself to honey and thyme – ricotta toast is an amazing blank canvas for toppings. Try pesto, tomato and basil, strawberries and balsamic vinegar, blueberries and honey, olive tapanade, even anchovies and capers if that’s up your alley. Here are even more tasty ideas from Honestly Yum.