Pomegranate Pistachio Whipped Ricotta (Print Version)
Creamy ricotta toast topped with pomegranate, crunchy pistachios, honey, and fresh mint for a sweet-savory treat.
# Components:
→ Dairy
01 - 1 cup whole-milk ricotta cheese
02 - 2 teaspoons honey
03 - 1/4 teaspoon vanilla extract (optional)
04 - Pinch of salt
→ Bread
05 - 4 slices sourdough or multigrain bread
→ Toppings
06 - 1/2 cup pomegranate seeds
07 - 1/4 cup shelled pistachios, roughly chopped
08 - 1 tablespoon honey, for drizzling
09 - Fresh mint leaves, optional, for garnish
10 - Freshly ground black pepper, optional
# Directions:
01 - Combine ricotta cheese, honey, vanilla extract if using, and a pinch of salt in a medium bowl. Whip with a hand mixer or whisk until the mixture becomes smooth and light, about 2 minutes.
02 - Toast the bread slices using a toaster or grill until golden and crisp.
03 - Spread an even layer of whipped ricotta over each slice of toasted bread.
04 - Distribute pomegranate seeds and chopped pistachios evenly over the ricotta.
05 - Drizzle each toast with honey and garnish with fresh mint leaves and a touch of black pepper if desired. Serve immediately.
# Expert Advice:
01 -
- Uses just a handful of fresh and pantry ingredients
- Ready in 10 minutes flat no cooking required
- Appeals to all ages and feels indulgent yet healthy
- Balances sweet and savory with contrast in every bite
02 -
- High in protein and healthy fats from the ricotta and pistachios
- Vegetarian and can easily be made gluten free
- Naturally vibrant color makes this perfect for entertaining
03 -
- Always use whole milk ricotta for the creamiest spread I once tried a low fat version and it just was not the same
- If you want extra flavor try lightly toasting the pistachios in a dry pan before chopping
- Let the whipped ricotta sit at room temperature for ten minutes before spreading for smoothest texture