Apple, Ricotta & Hot Honey Toasts

Name: Apple, Ricotta & Hot Honey Toasts with Arugula Walnut Salad
Yield: 2 servings
Ingredients: 1 unit Granny Smith Apple; 1 Lemon; 4 slice Bread; 4 oz Ricotta Cheese; 4 tbsp Crème Fraîche; 1 tsp Garlic Powder; 2 oz Arugula; 1 oz Walnuts; 1/2 oz Honey; 4 tsp Olive Oil; Salt; Black Pepper

with Arugula Walnut Salad

By Recipe0 System

The best thing since sliced bread? Toasted bread! Though delicious on its own, carby comfort gets worlds better in the hands of our talented chefs. Sliced sourdough is toasted until golden then spread with creamy, lemon-kissed ricotta. Juicy apple and crunchy walnuts top the toasts, followed with a golden drizzle of hot honey. A tangle of peppery arugula-apple-walnut salad provides welcome contrast. Truly a toast with the most.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Granny Smith Apple
1 Lemon
4 slice Bread
4 oz Ricotta Cheese
4 tbsp Crème Fraîche
1 tsp Garlic Powder
2 oz Arugula
1 oz Walnuts
1/2 oz Honey
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Wash and dry produce.
2

Quarter lemon. Halve, core, and thinly slice apple. Toast sourdough.
3

In a medium bowl, combine ricotta, crème fraîche, half the garlic powder, juice from one lemon wedge, 1 TBSP olive oil, and a big pinch of salt and pepper until fluffy. (For 4 servings, use all the garlic powder, juice from two lemon wedges, and 2 TBSP olive oil.)
4

In a large bowl, toss arugula, half the walnuts, and half the apple with a drizzle of olive oil and as much lemon juice as you like. Taste and season with salt and pepper.
5

Divide salad and toasted sourdough between plates. Spread sourdough with as much ricotta mixture as you like. Top with remaining apple. Drizzle with hot honey and sprinkle with remaining walnuts. Serve.

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