Orange Ricotta Toasts with Almonds
If you’re looking for the perfect appetizer to impress your guests, look no further than this Orange Ricotta Toasts with Almonds recipe! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Orange Ricotta Toasts with Almonds
Persons
6
Serving Size
2 toasts
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 1 C. + 1 Tbsp. Tropicana Orange Juice, divided
- 12 Baguette Slices, cut 1/2 inch thick on the bias
- 1 Tbsp. Extra-Virgin Olive Oil
- 1 C. Whole-Milk Ricotta
- 1/4 tsp. Kosher Salt
- 1 Large Orange
- 1/2 C. Slivered Almonds, toasted
- 1 tsp. Fresh Thyme Leaves, for garnishing
Instructions
- Place 1 cup orange juice in a small saucepan and set over medium-high heat. Bring to a boil and cook, adjusting the heat as needed to maintain a low boil, until reduced to ¼ cup, about 30 minutes. Remove from heat and let cool.
- Preheat oven to 400°F and line a large baking sheet with parchment paper. Brush tops of baguette slices with oil and place on the prepared baking sheet. Bake until golden, about 4 minutes, flip and cook until lightly browned, another 2 to 3 minutes.
- Combine the ricotta, salt and remaining 1 tablespoon orange juice in a medium bowl. Use a microplane to zest the entire orange over the bowl. Peel and segment the orange and save for garnishing.
- Cover toasts with ricotta mixture, drizzle with orange juice reduction, then garnish with almonds, orange segments and thyme.
Notes
TIPS:
- To toast almonds, spread out evenly onto a baking sheet and bake at 350°F until golden, stirring occasionally during cooking, about 6 to 8 minutes.
- To make whipped ricotta, add ricotta, orange juice and salt to a small food processor and blend until light and fluffy, about 1 minute. Stir in zest.
- To bring the dish together faster, prepare the toasts and ricotta mixture while you prepare the orange juice reduction.
Recipe provided with permission from our friends at Tropicana.
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