Caramelized Apple and Ricotta Toasts
This recipe was inspired and adapted from The Original Dish’s Caramelized Apple Ricotta Toast with Honeycomb & Fried Sage
Caramelized Apples:
1 lb. apples (any kind and assorted will work), diced
3/4 cups apple cider, divided
1/4 scant cup honey
Thyme leaves from 2 sprigs
Salt to taste
Toasts:
1 loaf crusty baguette
Olive Oil
1 1/4 cup ricotta cheese
4 sprigs thyme leaves
Honey for drizzling
Salt and pepper to taste
Preheat oven to 350° F and have a large baking sheet ready.
In a medium-sized skillet bring apples, 1/2 cup apple cider, honey, and thyme leaves to a bubbly summer over medium heat.
Once bubbling consistently, lower temperature to medium-low. The liquid will begin to thicken and once the apples have absorbed most of the liquid, add the remaining cider and salt. Continue cooking until apples are tender and caramelized.
While apples are cooking, slice baguette and lay slices on the baking sheet. Lightly brush both sides of the bread with olive oil and bake for 10-14 minutes or until golden brown and crispy.
Assemble toasts: spread ricotta cheese on each slice of bread. Top with a spoonful of apples, thyme leaves, salt, and pepper. Drizzle honey over the tops and serve immediately!
Looking for other Hors d’Oeuvres ideas? Add these Fruit and Nut Crisps to your next cheeseboard.
