Tostada de Ricotta con Miel (Imprimir)

Pan tostado con ricotta cremosa, miel salada y bayas frescas

# Ingredientes:

→ Pan

01 - 4 rebanadas gruesas de pan de masa madre

→ Mezcla de Ricotta

02 - 1 taza (250 g) de queso ricotta de leche entera
03 - 2 cucharadas de crema pesada o leche
04 - 1/2 cucharadita de extracto de vainilla

→ Miel Salada

05 - 3 cucharadas de miel
06 - 1/4 cucharadita de sal marina en escamas

→ Coberturas

07 - 1 taza de bayas frescas mixtas (fresas, arándanos, frambuesas)
08 - Ralladura de 1 limón
09 - Hojas de menta fresca

# Instrucciones:

01 - Tostar las rebanadas de pan de masa madre hasta que queden doradas y crujientes utilizando una tostadora o sartén para grill.
02 - En un tazón, batir juntos la ricotta, crema pesada o leche, y extracto de vainilla hasta obtener una consistencia suave y esponjosa.
03 - En un tazón pequeño, mezclar la miel con la sal marina en escamas hasta que esté bien combinada.
04 - Extender una capa generosa de ricotta batida sobre cada rebanada de pan tostado.
05 - Rociar la miel salada sobre la capa de ricotta.
06 - Cubrir con bayas frescas.
07 - Adornar con ralladura de limón y hojas de menta fresca si lo desea. Servir inmediatamente.

# Additional Tips::

01 -
  • It tastes like you spent an hour at a fancy brunch spot but takes exactly 15 minutes, which never gets old.
  • The salty-sweet balance feels indulgent but lands light enough that you won't need a nap afterward.
  • You probably have these ingredients already, which makes a 10 p.m. dessert breakfast completely possible.
02 -
  • Room temperature ricotta whips better than cold ricotta, so pull it from the fridge 10 minutes before you start if you remember.
  • The honey-salt combination is not optional and not a garnish, it's the entire point, so don't treat it like an afterthought.
03 -
  • Make the salted honey the night before and keep it in a small jar because it actually gets better as it sits and you'll have it ready whenever the craving hits.
  • If berries are expensive or not great that week, this is genuinely fine with stone fruit, sliced figs, or even candied citrus, because the ricotta and honey are strong enough to carry the whole thing.
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