CROSTINI | broiled citrus and ricotta toast
serves 2 - 4
1 Pink Grapefruit
1 blood orange
1 valencia orange
1 tablespoon olive oil
3 sprigs thyme
1 teaspoon turbinado sugar
2-3 teaspoons of honey
1/2 a loaf of good sourdough, cut into 1/2 inch thick slices
1 cup of store-bought fresh ricotta
flaky salt to taste
Preheat the oven to broil.
Peel the citrus, cutting off the top and bottom of the fruit, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat, until the entire fruit has been peeled. Slice the fruit into 3/4” segments.
Arrange the slices and sprigs of thyme on a baking sheet, lined with parchment paper. Drizzle with olive oil and sprinkle with turbinado sugar.
Broil for five minutes, until edges start to develop a golden brown hue.
In the meantime, grill your
In the meantime, brush one side of sliced bread with olive oil and grill on a pan or grill pan if you have one. Toast bread for about 2-3 minutes, flipping once.
To serve, spread the ricotta over each toast and top with assorted citrus segments. Drizzle with olive oil and honey, to taste. We love a sprinkle of flaky salt as well.
recipe | sunday suppers
photo + styling | karen mordechai