Honey roasted rhubarb toast with ricotta and pistachios

Honey roasted rhubarb toast with ricotta and pistachios

Honey roasted rhubarb toast! Sweet honey baked rhubarb with ricotta pistachio toast and mint. The perfect vegetarian spring breakfast or light lunch with fresh rhubarb.

Course Appetizer, Breakfast, lunch

Cuisine American

Keyword vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings large toasts

Calories 192kcal

Author Trish Bozeman

Ingredients

4 medium stalks fresh rhubarb, cut into bite sized pieces. About 3 cups
3 tablespoon honey
4-6 large slices rustic bread of your choice.
8 oz ricotta cheese
4 tablespoon chopped, roasted pistachios
1 tablespoon chopped, fresh mint (optional)
additional honey for drizzle
sea salt

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (optional).
Toss the rhubarb with the 3 tablespoon of honey and spread evenly on your baking sheet. Bake for 15 minutes, or until rhubarb is very soft.
Meanwhile, toast your bread. Give your ricotta a good stir and whip some air into it. When the toast is ready, spread the ricotta evenly over your slices. Top with as much rhubarb as you'd like and sprinkle the pistachios and the mint on top. Drizzle as much honey as you'd like over the top and season with a bit of sea salt. Enjoy!

Nutrition