I’ve noticed an increase of toast offerings at local coffee shops. Avocado, vegetables, and fruit are all popular items but what caught my eye at the last coffee shop was the ricotta toast. Good ricotta is delicious (and better yet, it’s actually quite simple to make at home). Add it to toast and you have one delicious breakfast. Take it sweet (peaches, pears, berries) or take it savory, like this ricotta toast with peppers.
So why peppers? This time of year is the best for peppers, especially my favorite: Jimmy Nardello. Most of the non-bell varieties have amazing flavor. I’ve given two options for this recipe: tame and spicy. If you’re not a heat fan, find the Jimmy Nardello peppers (or in a pinch, bell peppers). If you like a kick, use the Fresno peppers- you won’t be disappointed.
Herbs: Mix a few fresh minced herbs into the ricotta. Basil, parsley, and/or chives work well.
Vegetables: Pan fry tomatoes, zucchini, sweet corn, or asparagus in the butter in place of or with the peppers. You could also add minced garlic/onions. I left garlic out of this primarily because I really wanted the flavor of the peppers to be prominent.
Egg: I purposely left the egg off this toast, primarily because I wanted to give you a simple option. Don’t be fooled though, I’d almost always eat this with an egg.
Easy ricotta toast that features spicy peppers pan-fried in butter. Perfect as is or topped with a fried egg.
1 tablespoon butter
2 jimmy nardello peppers or 1 Fresno peppers
¼ cup fresh whole-milk ricotta
1 piece of toasted bread
- Melt the butter in a skillet and add the sliced peppers/salt. Cook until the peppers are soft and starting to brown.
- Whip the ricotta with the salt and spread on a piece of toasted bread. Top with the butter-peppers and a sprinkle of basil/black pepper/salt.
Tips + Tricks: Use whatever peppers you would like (even a mix of the Jimmy Nardello and the Fresno would be great.
Use up leftover ingredients: peppers, bread, basil