1 Loaf of Boule Bread (I use a Tuscan Boule but you really can’t go wrong)

15oz Ricotta Cheese

Local Honey

Peanuts (Chopped)

2-3 Sprigs of Rosemary

Extra Virgin Olive Oil

I was recently in L.A. and quickly came to the realization that I had eaten some form of toast at every meal. This is one trendy culinary movement I am 100% okay with. That being said may I suggest this simple yet elegant Ricotta Toast. We love a diverse toast and I’ve made this for dinner parties as well as a midday snack. Let’s do this…

Preheat oven to 350°

Start by slicing your toasts in half. Drizzle with olive oil and pop in the oven for about 4-5 minutes. The bread should be starting to firm on top, but not brown. Take a spoonful of ricotta and smear it on your toast halves. Sprinkle some fresh Rosemary and crushed peanuts on top and pop them back in the oven for another 5 minutes. When they come out of the oven drizzle honey over top and Voila! The easiest yet yummiest toast you ever did have.