Inspired by Chef Kipp Ramsey, Farmstead Restaurant, St. Helena
Honey-Ricotta Toasts with Spring Carrots
Ingredients
- ¾ cup fresh whole-milk ricotta cheese preferably Bellwether Farms
- 2 tablespoons local honey
- 6 slices whole-grain bread preferably Model Bakery’s Sebastopol Field Blend bread, lightly toasted
- 6 small spring carrots blanched, peeled and thinly sliced lengthwise
- 3 teaspoons bee pollen
- 2 small radishes try Watermelon and French Butter, thinly sliced crosswise
- Spring organic field forage mustard flowers, dandelion greens, miners lettuce, etc, for garnish
- Dried chile flakes for seasoning
- Maldon sea salt to finish
Instructions
- In a small bowl, mix the ricotta and honey until evenly blended. Spread evenly on the toasts, dividing the cheese mixture evenly. Arrange a sliced carrot on each toast and sprinkle each one with bee pollen, sliced radishes and spring forage, dividing the ingredients equally. Season the toasts with chile flakes and sea salt.
