Apple Ricotta Honey Toast on Rye

apple-ricotta-honey-toast-on-rye-by-christiann-koepke-of-christiannkoepke-com-7Apple Ricotta Honey Toast on Rye

Just finishing up from Saturday’s Secret Supper, it was so divine! I am amazed over and over again at the beauty that comes from collaborative creativity and I can’t wait to share more images from the weekend. You can see a recent shot here and also feel free to check out the event hashtag while you’re at it!

Soon autumn will transition into winter, and it’s happening much quicker than I would like! Fall is certainly one of my most favorite times of the year, and although I love the holiday so very much, I am finding ways to savor the last few days of crisp morning walks, evenings with apple cider to cozy in by, and recipes I’m developing in my kitchen — like this apple ricotta honey toast on rye!

Who doesn’t like a crisp, sweet apple? These Autumn Glory apples by Domex Super Fresh Growers are no exception. They are a new apple variety, rich with the flavors of fall – they taste like a caramel apple without the added sugar!

Using this specific variety on this apple ricotta honey toast on rye recipe was just the perfect combination. It does have a bit of sweetness overall, with the honey and apple together, so if you prefer a less sweet version, just leave off the honey and it will be delicious!

Have a lovely week and I hope you find ways to savor the last bit of Autumn.

Apple Ricotta Honey Toast on RyeApple Ricotta Honey Toast on RyeApple Ricotta Honey Toast on RyeApple Ricotta Honey Toast on Rye

Apple Ricotta Honey Toast on RyeApple Ricotta Honey Toast on Rye

Apple Ricotta Honey Toast on Rye

Apple Ricotta Honey Toast on Rye
Serves 2 toasts

Directions

Start by preparing your rye bread. In a small, wide saucepan lightly coated with olive oil, lightly toast each side, coating the bread lightly in oil on medium heat.

Wash the Autumn Glory Apple in running water and then quarter, removing seeds and core, and then thinly slice.

To assemble toast, place rye bread slices on 2 plates. Top each slice with about 1/4 c. ricotta each, then line several slices of apple. Top with a drizzle of honey and garnish with fresh micro greens. Serve immediately.

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