Rising up, my family favored savory summer season fruit. We appreciated fruit as a deliciously candy, warm-weather deal with. When picked at peak ripeness, it was evident: no matter fruit was served would rival the sweetness of just about any dessert round. (Summery desserts, very a lot so included.) And whereas I really like a very good bowl of honey-kissed peaches, ice cream, and berries galore, my affiliation with fruit is before everything savory. That’s why, after I was tasked with making a ricotta toast that might turn into my final late-summer snack, I sought an fringe of spicy, jalapeño-laced goodness.
With out fail, my mother at all times stored a bowl of no matter fruit was in season on the counter. She would prime it with black salt and chaat masala—giving the melons, pears, apples, and so forth a sweet-meets-savory and barely salty taste that could be very close to addictive. And when summer season comes round, I’m at all times on the lookout for methods to pair these savory flavors with the sweetness of warm-weather fruit. In the present day’s model? My actually addicting, minty melon ricotta toast.
I do know what you’re pondering—at first, it’s an intriguing, if not surprising combo. However within the search of new methods to have a good time summer season fruits, I figured including somewhat spice can be the right approach to elevate the sweetness of summer season melons. This toast is a kind of “no recipe” recipes, coming collectively in about ten minutes. It’s excellent for these evenings when the considered turning on the stovetop appears just a bit an excessive amount of.
Elements for Spicy Melon Ricotta Toast
Cantaloupe. I really like cantaloupe, notably in the summertime when its taste leans extra floral in sweetness. In the event you don’t, you should use honeydew, blackberries, peaches, or no matter fruit you crave.
Jalapeño and pink chili powder. Each add a barely completely different warmth and taste. I like utilizing each to convey somewhat spice to this recipe.
Mint. Freshly chopped so as to add some brightness to the toast.
Honey. I discover that honey enhances the sweetness of fruit with out being overpowering. In order for you somewhat extra sweetness, add a pinch of sugar to style.
Lemon juice. A bit acidity is at all times the important thing to brightening up any recipe whereas chopping by way of the sweetness.
Ricotta. Complete milk, at all times.
Sourdough. Toasted till golden brown. The crunchy texture acts as a pleasant complement to the creamy and mushy toppings.
Suggestions for Serving
Whereas this can be a no-recipe recipe, there are just a few tips to maximizing taste.
- Prep the cantaloupe forward of time. Not solely does this permit the flavors to all meld collectively, however giving it an opportunity to hang around within the fridge retains all the pieces chilly. And I don’t have to let you know that summer season melons style ten instances higher when ice chilly and crisp.
- Function an meeting line. The good a part of prepping the melons and the ricotta forward of time is that you may set this up as a “serve your self” meal. This additionally retains the bread from getting soggy and permits folks to serve up their toast as they like.
- If you want, function a salad. Unfold ricotta onto a platter and pour over the melons. Prime with as many contemporary herbs as you possibly can, drizzle with olive oil, and luxuriate in.
What to Serve With This Spicy Melon Ricotta Toast
This recipe is ideal for any end-of-summer menu you have got deliberate. Contemplate serving as a facet dish, appetizer, or salad at your subsequent golden hour dinner alongside your favorites.
To take issues excessive, serve some arugula tossed in lemon juice and olive oil so friends can assemble their very own salad. Put out a bowl of Greek yogurt for a sweet-meets-savory summer season yogurt bowl. Make it an entire fruit salad and use a medley of fruits of your alternative. Both approach, you’ll be coming again to this one for seconds—assured.
Description
This sweet-meets-savory toast is the epitome of summer season, letting you have a good time the top of August with succulent fruits and contemporary herbs that’ll have you ever holding onto the warm-weather season.
- 1/2 cantaloupe, chopped into small items or scooped with a melon baller
- 1/2 jalapeño, seeded and finely chopped
- 1 small bunch mint, finely chopped
- 1/2 teaspoon pink chili powder, roughly to style
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- Large pinch of salt to style
- Juice of 1/2 lemon
- 6 ounces complete milk ricotta
- 1/2 jalapeño, seeded
- 1 tablespoon honey
- Sourdough bread, sliced and toasted
- Prep the melons. Add the cantaloupe, ½ jalapeño, mint, pink chili powder, honey, black pepper, salt, and lemon juice to a bowl. Stir to mix, and set in fridge to maintain chilly.
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Prep the ricotta. To a meals processor, add the ricotta, ½ jalapeño, honey, and salt and pepper to style. Mix till clean. Pour right into a serving bowl and set within the fridge to maintain chilly.
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To assemble and serve, unfold ricotta onto bread, and spoon over melons. Prime with further contemporary mint and salt to style. Take pleasure in!
