Ricotta Toasts with Pistachios and Honey

• Produce

  • 1/4 cup Stonemill parsley flakes

• Condiments

  • 1/4 cup Berryhill honey

• Baking & Spices

  • 3/4 tsp Stonemill ground black pepper
  • 3/4 tsp Stonemill iodized salt

• Oils & Vinegars

  • 3 tbsp Carlini extra virgin olive oil

• Nuts & Seeds

  • 1/2 cup Souther grove pistachios

• Dairy

  • 15 oz Happy farms preferred ricotta cheese

• Other

  • 10 slices Specially selected all natural artisan french baguette

Found on littlespicejar.com

Description

Ingredients

• 10 slices Specially Selected All Natural Artisan French Baguette
• 3 tablespoons Carlini extra virgin olive oil
• ¾ teaspoon Stonemill iodized Salt, plus more to taste
• ¾ teaspoon Stonemill ground black pepper, plus more to taste
• ¼ cup Stonemill parsley flakes
• 15 ounces Happy Farms preferred Ricotta Cheese
• ½ cup Souther Grove pistachios, shelled and chopped
• ¼ cup BerryHill honey

Directions

• Preheat the oven to 400 degrees F. Cut each slice of bread in half. In a medium bowl, toss with olive oil. Season to taste with salt and pepper. Add parsley flakes, toss until coated. Lay each bread slice onto a baking sheet in a single layer. Toast for 4 minutes, flip, toast for 3 more minutes or until light golden brown. In a small bowl, mix ricotta with ¾ teaspoon salt and ¾ teaspoon black pepper. Spread ricotta onto each toast, sprinkle with pistachios and drizzle with honey. Serve immediately.