Ricotta Toast with Five-Spice California Prune Jam
Jake Ahles Photography
The creamy ricotta, toasty bread, deeply spiced prune jam, and chopped peanuts make this toast taste like the most decadent, open-faced peanut butter and jelly sandwich imaginable. Recipe serves two.
How to Make It
To Make the Prune Jam
1
Roughly chop the prunes. Place all prune jam ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.
To Assemble
2
Toast the bread. Smear with a generous helping of ricotta. Spoon the prune jam over the toast and cheese. Garnish with chopped peanuts and the micro basil or basil ribbons. Sprinkle with Maldon salt and chili flakes.
Ingredients
2 thick slices of bread, such as sourdough or country white
1 cup fresh ricotta cheese
1 cup 5-spice California Prune Jam (recipe below)
2 tbsp chopped dry roasted salted peanuts
2 tbsp micro (or full-size) basil
½ tsp Maldon salt (or any flaky sea salt)
1 tsp Korean chili flakes, or other chili flakes
Five-Spice California Prune Jam (Makes Approx. 2 Cups)
½ lb California prunes
1 ½ tsp five-spice powder
¾ cup mirin
½ cup water
½ cup sugar
1 tbsp umeboshi plum vinegar
½ tsp sea salt
Directions
To Make the Prune Jam
1
Roughly chop the prunes. Place all prune jam ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.
To Assemble
2
Toast the bread. Smear with a generous helping of ricotta. Spoon the prune jam over the toast and cheese. Garnish with chopped peanuts and the micro basil or basil ribbons. Sprinkle with Maldon salt and chili flakes.
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