autumn apple ricotta toast on rye bread with local honeycomb & fried sage
yield: 8 toasts
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.