Ricotta Toast with California Prune Jam

From Kat Turner, Chef Partner, Highly Likely Café, Los Angeles 

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.

Servings: 2


  • 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.