Rethinking toast

Butter: boring. Jam: cloying. Peanut butter: clingy.

But, ricotta: juuuust right. A light and versatile character actor that becomes whatever the director wants it to be.

There’s a ricotta crostini outbreak happening all over New York. Ricotta can be spotted atop bruschetta at Bocca Lupo ($5), Colonie ($5), Locanda Verde ($14!), [insert your favorite Italian joint], and, now, in my apartment. The better the bread, the better the texture and flavor, but ricotta works on whatever loaf you have. And when it’s cold and drizzly, hell if I’m sprinting several blocks to grab a proper baguette at Grab. So Arnold wheat toast it is.

Baptize them with course salt, fresh black pepper and honey and you’re set.




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