The title of this recipe basically says it all…caramelized apple ricotta toast packed with flavor and so simple to make.
This was actually the first apple recipe I created this fall season, but I’m just getting around to posting it now! I can’t believe it. Especially since it is so, so good.
We all need a really simple toast recipe in our back pockets. Usually including some sort of cheese, and if it’s up to me, always a little sweetness. I really don’t even look at this apple ricotta toast as a recipe, but more of a combination of flavors that work perfectly on top of a nice, thick piece of toasted bread.
In this case, we are using caramelized apples to give the toast a lot of great fall flavor. I simply cook them in cider and honey until they’re tender. DONE.
Next up is the bread. I used rye bread here and just love how it turned out. The rye flavor in the bread is the perfect hearty pairing for the apples.
And now, the ricotta cheese. Oh, how I just love it. Lately, I’ve been keeping a tub in the fridge at all times to make things like this ricotta toast, or to whip up this chorizo flatbread. I love throwing it into pastas too for a quick dinner.
Ok, so moving on to the honeycomb and fried sage. These are just really special touches that take this toast to the next level. I found some local honeycomb at my farmer’s market the other week, but if you can’t find honeycomb, just use a drizzle of honey and you’re good to go.
I like to fry the sage in the oil that I use to toast the bread in. It not only infuses the oil, but also crisps up the sage…the perfect garnish for this autumn inspired toast!
I hope you enjoy it! I think the perfect meal would be making this caramelized apple ricotta toast as a festive appetizer, following it up with my ultimate French onion soup, serving this lemon chicken as an entrée, and finishing things off with this fig & pistachio tarte tatin!
Yes, I think we should all make that entire meal and have ourselves a fall feast! Maybe over Halloween weekend? I think so…Print
Caramelized Apple Ricotta Toast with Honeycomb & Fried Sage
autumn apple ricotta toast on rye bread with local honeycomb & fried sage
yield: 8 toasts
- 1 lb apples, diced
- ½ cup apple cider
- 2 oz honey
- 4 sprigs fresh thyme
- salt, as needed
- olive oil, as needed
- 4 sprigs fresh sage, leaves picked
- 8 thick slices of rye bread
- 1 tub whole milk ricotta cheese
- flaky sea salt & freshly cracked black pepper
- 4” square of honeycomb
In a saucepan, add the apples, apple cider, honey, and fresh thyme. Bring the mixture to a bubble over medium heat, stirring well. Lower the heat to medium-low. Simmer until the apples become tender and the cider reduces to a glaze. The apples should be soft and caramelized. Remove the thyme sprigs. Season with a pinch of salt to taste.
Heat a large sauté pan over medium-low heat and add enough olive oil to coat the bottom of the pan. When the oil is sizzling hot, add the sage leaves. Fry the sage until crisp, just about 2-3 minutes. Use a slotted spoon to remove the sage onto a plate lined with paper towels. Let the sage cool slightly and then break the leaves into smaller pieces.
Using the same oil, work in batches to toast the bread for about a minute or two on each side, or until golden brown. Once the bread is toasted, use a spoon to spread a generous amount of ricotta cheese onto each slice. Sprinkle the cheese with a pinch of sea salt and a few cracks of black pepper. Cut the honeycomb into small pieces and use a spoon to spread it onto the toast, drizzling some of the honey on top as well. Top each toast with a spoonful of the caramelized apples and a pinch of the fried sage leaves. Drizzle with a little bit more olive oil if you’d like.