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Ricotta and eggplant toast

updated

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Ingredients for 2 servings:

  • 6 tbsp ricotta
  • 1 dash of olive oil
  • 1 dash of lemon juice
  • salt and pepper
  • 4 slices of toast or sourdough bread
  • 1 eggplant(s)
  • e.g. arugula
  • some basil pesto
  • some balsamic cream
  • some salt and pepper
  • Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious

For the ricotta cream, stir all ingredients into a creamy mixture and season with salt and pepper. Brush the slices of toast with olive oil and fry in a pan until golden brown and crispy on both sides. Wash and slice the eggplant, brush with olive oil, and season with salt, pepper, and Provençal herbs. Fry until golden brown. First, spread a generous amount of ricotta cream on the toast, then top each with a handful of arugula. Place the eggplant slices on top of the arugula. Then, top with the basil pesto, which is then draped with balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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