Whipped Ricotta Toasts

Whipped ricotta is rich and creamy, perfect for slathering on crostini or using as a dip. Here it’s paired with agrodolce, an Italian sweet & sour sauce.

Agrodolce Scallions & Whipped Ricotta Toast | A Couple Cooks

A friend of mine was recently in town from LA and mentioned the “fancy toast” trend. That is, restaurants loading thick toast slices with incredible toppings and charging $8. Everything from avocado toast to ricotta-kumquat-basil toast fit into the fancy toast craze. Though the fad has drawn some criticism, what’s wrong with fancy toast? To us, fancy toast is a no-stress method for making simple vegetarian meals and easy dinner recipes at home. The trick with fancy toast is that it can’t be Wonder Bread and peanut butter; it’s got to be a nice thick slice of crusty bread loaded with seasonal goodness. And paired with creamy, rich whipped feta — well, it’s out of this world. Keep reading for the recipe!

Agrodolce Scallions & Whipped Ricotta Toast | A Couple Cooks

About the book: Six Seasons

This whipped ricotta toast recipe comes to us from the new cookbook Six Seasons by Joshua McFadden. Joshua is chef behind the acclaimed Ava Gene’s restaurant in Portland. He’s also a cookbook author who’s passionate about connecting everyday people to the joy of seasonal eating. How does he get six seasons out of the traditional four? Joshua’s split the summer season into early, mid and late summer. It’s genius, since produce that appears early in the summer is entirely different from what appears in later months. Before we started eating seasonally, we thought June meant juicy red tomatoes!—only to learn that in Indiana, they’re not ready until July and August.

Six Seasons is an incredible anthology, an ode to seasonal eating. It’s got an allure and glamour from chef Joshua’s touch, but it’s easy to find easy dinner recipes and vegetarian meals that will work for your table. As vegetable-obsessed cookbook authors ourselves, it’s right up our alley.

Listen: Alex and I interviewed Joshua on our A Couple Cooks podcast!

Agrodolce Scallions & Whipped Ricotta Toast | A Couple Cooks

How to make whipped ricotta

This fancy toast features a whipped ricotta spread, which we knew would make for a fantastic toast. In the past, we’ve made a ricotta spread for fancy toast by simply mixing salt and pepper with ricotta, but we’d never had it whipped.

How to make whipped ricotta? Put the ricotta, salt, and black pepper in a food processor. Turn it on and while it’s running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper, or even a bit more olive oil. After you’ve made this whipped ricotta, you can store it refrigerated for up to 1 week.

Read more: Try using Homemade Labneh in place of whipped ricotta for this recipe.

How to serve whipped ricotta

In this whipped ricotta toasts recipe, we’ve used the recipe from Season for agrodolce ramps with scallions instead. What is agrodolce? It’s a traditional sweet and sour sauce in Italian cuisine. We make a lot of Mediterranean recipes, but we’d never tried agrodolce. It is an incredibly flavorful, balanced sauce. The sweet comes from golden raisins, which are sauteed with scallions and toasted pine nuts, then reduced with the sour, some red wine vinegar. The play of the sweet and savory elements against the creamy whipped ricotta spread in this fancy toast is brilliant.

While agrodolce scallions are an amazing combination with the whipped ricotta, you could use this concept in all sorts of ways. Make these whipped ricotta toasts and top fresh tomatoes and basil, or even plums or cherries with fresh tarragon. These whipped ricotta toasts are easily customizable and can be served for vegetarian meals of all kinds:

  • Serve it on small crostini as an appetizer
  • Nosh on it as an elegant brunch option
  • Serve it as a vegetarian lunch
  • Combine it with a green salad and it’s a light meatless dinner for two
  • Try it as a midnight snack

Get the book

Order Six Seasons by Joshua McFadden

Listen to Joshua McFadden on the A Couple Cooks podcast.

Want more fancy toast?

We’re obsessed with fancy toast too, though it goes by many names on our website. A few of our favorite fancy toast recipes:

Looking for easy dinner recipes?

In our catalog of easy dinner recipes, nothing is easier than fancy toast! Here are a few of our best easy dinner recipes, selected with an eye for speed:

This whipped ricotta toasts recipe is…

Vegetarian. For gluten-free, use gluten-free toasts. For vegan, dairy-free, and plant-based, substitute cashew cream for the whipped ricotta.

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Agrodolce Scallions & Whipped Ricotta Toast

Whipped Ricotta Toasts


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 as an appetizer, 2 as a light main 1x

Description

Whipped ricotta is rich and creamy, perfect for slathering on crostini or using as a dip. Here it’s paired with agrodolce, an Italian sweet & sour sauce.


Scale

Ingredients

For the whipped ricotta toasts

  • 1 1/2 cups whole-milk ricotta cheese
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 4 1/2-inch-thick slices country bread, or 24 baguette slices for crostini

For the agrodolce scallions

  • 1 tablespoon pine nuts
  • Extra-virgin olive oil
  • 1 bunch scallions, ends trimmed, white parts finely sliced, dark green tops cut across into 2-inch ribbons
  • 1/4 teaspoon dried chile flakes
  • 2 tablespoons raisins, plumped in warm water for 15 minutes, drained
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons red wine vinegar

Instructions

  1. To make the whipped ricotta: Put the ricotta, salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper, or even a bit more olive oil-you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week.
  2. For the agrodolce scallion topping: Toast the pinenuts by baking in a single layer on a rimmed baking sheet for 5 to 6 minutes at 350F.
  3. Pour a healthy glug of olive oil into a small skillet over medium-high heat. Add the sliced white portions of the scallions and chile flakes, and cook until the onions are soft and fragrant, but not browned, about 2 minutes.
  4. Add the dark green tops, raisins, and pine nuts, season with salt and black pepper, and cook until all is soft and fragrant, another minute or so. Add the vinegar and toss everything around to deglaze the pan. Cook for about a minute to heat everything through and finish with a drizzle of olive oil. Taste and adjust the salt, pepper, vinegar, and chile levels.
  5. Grill or toast the bread, spread a nice thick layer of whipped ricotta on each piece, and top with the ramps and their juices. Serve warm.

Notes

Reprinted with permission from Six Seasons by Joshua McFadden

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Whipped Ricotta, Ricotta Recipes, Agrodolce, Scallions, Scallion Recipes, Whipped Ricotta Toast, Fancy Toast, Crostini

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Medha @ Whisk & Shout
    July 5, 2017 at 7:13 pm

    Who doesn’t love fancy toast! Love how savory and creamy the toppings are- whipped ricotta is underutilized! Pinning :)

    • Reply
      Sonja
      July 26, 2017 at 6:05 pm

      We agree! It’s such a great spread. Makes me think we should use it elsewhere — thanks for the idea! :)

  • Reply
    Shanai (Kids Eat by Shanai)
    September 12, 2017 at 11:04 am

    I have been experimenting with agrodolce, never thought to put it on toast! Thanks for the Inspo! Will be getting Joshua’s book too, totally agree with the idea of breaking the seasons up into more than just the main 4.

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