I’ve decided you can never go wrong with an incredible slice of sourdough toast. Top it, eat it, and basically one very simple day (and meal of course!) becomes absolutely fabulous. I recently shared a spring recipe for a radish toast, and today’s sourdough toast recipe is my early summer version which features Karen Mordechai‘s homemade ricotta cheese!
Karen just released her book, Simple Fare: Spring/Summer a few weeks ago and I was thrilled to receive an early copy! It’s been an endless source of inspiration, as is Karen’s brilliant work and contribution to the industry. She’s remarkably talented and I have thoroughly enjoyed diving into her latest printed work.
This is about how we cook and eat everyday in our home and with our loved ones. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation.
The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversized, distinctively designed kitchen essential of more than 165 seasonal recipes.
If you haven’t tried making ricotta cheese at home, it’s an absolute must try! It’s incredibly easy, and Karen’s recipe did not disappoint. I paired it here with sourdough toast and fresh ginger caramelized kumquats basked in honey and white wine. It’s a great starter for any party and a perfect go to lunch mid week, or served as breakfast with a poached egg.
I hope you enjoy!
Sourdough Toast with Ricotta Cheese and Kumquats
- 1 cup ricotta cheese
- 1/2 pound kumquats rinsed and cut into thirds
- 2 tablespoons olive oil + extra for drizzling
- 2 inches ginger peeled
- 1/3 cup white wine any dry variety
- 2 tablespoons honey + extra for drizzling
- 4 thick slices sourdough or other variety bread
- sea salt flakes
Ricotta Cheese (by Karen Mordechai):
- 1 quart 960 ml whole milk
- 1 cup 240 ml heavy cream
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon sugar
- 3 tablespoons distilled white vinegar
- Line a large sieve with a layer of fine-mesh cheesecloth and set it over a large bowl.In a heavy 6 quart pot, combine the milk, cream, salt and sugar and bring to a boil over medium heat, stirring occasionally to prevent scorching. Add the vinegar and reduce the heat to low. Simmer, stirring continuously, until the mixture curdles, 2-4 minutes.Pour the mixture in to the lined sieve and let drain for 1 hour.Discard the liquid in the bowl or keep the whey for another use. Transfer the ricotta to a jar, cover and refrigerate. Keeps for up to 5 days.
- Heat cast iron pan on medium low. Add olive oil and cut kumquats, toss to combine. Add peeled ginger by shredding with a fine grate (if you don’t have a grate, you can also just chop very finely). Toss to combine. Sauté on medium low for about 10-12 minutes or until one side of kumquats are lightly browned.Turn heat up slightly to medium heat and add wine to deglaze pan, scraping up bits and tossing all to combine. Add honey and toss again. Turn heat back down to medium low and allow to caramelize for 1-3 more minutes. As soon as the consistency is a bit syrupy and brown, remove from heat immediately, stir, and allow to slightly cool while you prepare toasts.
- Prepare bread by drizzling with olive oil on once side and toasting until lightly brown in oven under the broiler.
To assemble toasts:
- 1. Spread about 1/4 cup (or desired amount) of ricotta over each toast
- 2. Top with a few kumquats
- 3. Drizzle with honey
- 4. Sprinkle with a touch of sea salt flakes