Ricotta Toast with California Prune Jam
The creamy ricotta, toasty bread, deeply spiced prune jam, and chopped peanuts make this toast taste like the most decadent, open-faced peanut butter and jelly sandwich imaginable. Recipe serves two.
From Kat Turner, Chef Partner, Highly Likely Café, Los Angeles
1 cup fresh ricotta cheese
2 thick slices of bread, such as sourdough or country white
1 cup 5 spice California Prune Jam (recipe here)
2 tablespoons chopped dry roasted salted peanuts
2 tablespoons micro (or full-size) basil
1 teaspoon Korean chili flakes, or other chili flakes
½ teaspoon Maldon Salt (or any flaky sea salt)
Toast the bread. Smear with a generous helping of ricotta. Spoon the prune jam over the toast. Garnish with chopped peanuts, micro basil or basil ribbons. Sprinkle with Maldon salt and chili flakes.