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.