It’s getting sunnier and warmer and for some reason all I can think about is TOAST 🍞
PSA! Toast isn’t just some exclusive club for butter and avocados (don’t get me wrong, those are great, but we can do more than that). My mission with these different toast recipes is to show you how you can celebrate the beauty of crunchy, chewy bread with fresh greens, beans, and everything in between.
Check out my last toast recipe:
This Lemony Broccolini and Ricotta Toast comes together quickly and easily and features toasted sourdough bread, easy-to-make plant-based ricotta, lightly roasted broccolini, and a fresh lemon zest garnish. This may be your new favorite spring lunch recipe.
Let's get started!
RECIPE
Makes about 4 toasts
Ingredients
1 batch of my plant-based ricotta (if you have a nut allergy, you can sub the cashew part for more tofu. If you have a soy allergy, you can sub the tofu part for more cashews)
400g broccolini
2 tablespoons olive oil, plus more for toasting bread
Sea salt and pepper to taste
Garnish: drizzle of good olive oil, a bit of lemon zest, fresh cracked black pepper, a pinch or two of flakey sea salt, and a pinch of red pepper flakes
Instructions
Preheat your oven to 180 degrees Celsius or about 350 degrees Fahrenheit.
Prep the plant-based ricotta (if you have a nut allergy, you can sub the cashew part for more tofu. If you have a soy allergy, you can sub the tofu part for more cashews). Set aside in fridge to firm up a little bit while we prepare the rest of the recipe.
On a lined baking sheet, toss your washed + towel-dried broccolini in the 2 tablespoons of olive oil, a sprinkle or two of sea salt, and a few cracks of black pepper. Once coated, lay the broccolini in one layer, so they aren't stacked on one another. Roast until just starting to brown a bit on the floret part, making sure the stem part is fork-tender but still has a some crunch.
While the broccolini is roasting, slice your sourdough bread and drizzle a little olive oil on both sides, sprinkle on a pinch of salt, then toast in the oven next to the broccolini until golden. Flip slices halfway through.
Let the toast sit for a few minutes to cool, then spread on about 2 heaping tablespoons of ricotta per slice.
Put about 5-7 pieces of broccolini on each slice, then finish with your garnishes.
Lots of love,
Ashley
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