Toasts with Ricotta and Warm Balsamic-Caramel Apples
- Active Time 0m
- Total Time 30m
New York City chef April Bloomfield published her memoir and cookbook, titled A Girl and Her Pig, in 2012. It features recipes from her restaurants, including The Spotted Pig, many of them combining hot and cold ingredients. The chilled ricotta served over warm apples here expresses her style and makes an amazingly fast dessert.
- Six 3/4-inch-thick slices of white bakery bread or pain de mie
- 4 tablespoons unsalted butter, softened, divided
- 1 1/2 pounds Granny Smith apples peeled, cored and cut into think wedges; 3 large
- 3/4 cup sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup chilled ricotta cheese
- 2 tablespoons chopped Marcona almonds
Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2-3 minutes. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.
Recipe reprinted by permission of Publisher. All rights reserved.
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