Ricotta Toast with California Prune Jam

The creamy ricotta, crunchy bread, deeply spiced prune jam, and chopped peanuts make this toast taste like the most decadent, open-faced peanut butter and jelly sandwich imaginable. Enjoy this wonder created by Kat Turner, Chef Partner, Highly Likely Café, Los Angeles.

Servings: 2
Prep Time:


  • 1 cup fresh ricotta cheese
  • 2 thick slices of bread, such as sourdough or country white
  • 1 cup 5 Spice California Prune Jam
  • 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.