I've noticed an increase of toast offerings at local coffee shops. Avocado, vegetables, and fruit are all popular items but what caught my eye at the last coffee shop was the ricotta toast. Good ricotta is delicious (and better yet, it's actually quite simple to make at home). Add it to toast and you have one delicious breakfast. Take it sweet (peaches, pears, berries) or take it savory, like this ricotta toast with peppers.
So why peppers? This time of year is the best for peppers, especially my favorite: Jimmy Nardello. Most of the non-bell varieties have amazing flavor. I've given two options for this recipe: tame and spicy. If you're not a heat fan, find the Jimmy Nardello peppers (or in a pinch, bell peppers). If you like a kick, use the Fresno peppers- you won't be disappointed.
Ricotta Toast
variations
Herbs: Mix a few fresh minced herbs into the ricotta. Basil, parsley, and/or chives work well.
Vegetables: Pan fry tomatoes, zucchini, sweet corn, or asparagus in the butter in place of or with the peppers. You could also add minced garlic/onions. I left garlic out of this primarily because I really wanted the flavor of the peppers to be prominent.
Egg: I purposely left the egg off this toast, primarily because I wanted to give you a simple option. Don't be fooled though, I'd almost always eat this with an egg.
Explore Peppers
Peppers are one of the ingredients I always have on hand during the summer. However, they rarely take center in a recipe. I love showcasing the sweet (and occasionally spicy) flavor of the peppers along with other summer produce. Look for different varieties of peppers at the markets- my favorite is a sweet Italian frying pepper called Jimmy Nardello peppers.
Breakfast Quesadillas with Peppers
Cauliflower Stir Fry with Quinoa
Garlicky Shishito Black Bean Quesadillas
Ricotta Toast with Butter-Fried Peppers
Easy ricotta toast that features spicy peppers pan-fried in butter. Perfect as is or topped with a fried egg.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
Ingredients
Peppers
1 tablespoon butter
2 jimmy nardello peppers or 1 Fresno peppers
Salt
Toast
¼ cup fresh whole-milk ricotta
salt
1 piece of toasted bread
Topping
Basil
Black Pepper
Maldon salt
Instructions
- Melt the butter in a skillet and add the sliced peppers/salt. Cook until the peppers are soft and starting to brown.
- Whip the ricotta with the salt and spread on a piece of toasted bread. Top with the butter-peppers and a sprinkle of basil/black pepper/salt.
Karen Crossan says
oh yummy! this looks and sounds so tasty, will need to give it a try. I love all those flavours.
Sam says
Loved this! We added some perfectly ripe and lightly salted heirloom tomatoes (cubed) and avocado (also cubed) as a side, and incorporated into bites of the toast. (Leaving off the egg, as it was filling enough with the added tomatoes and avocados.)
★★★★★
Erin Alderson says
Love the tomato + avo addition!
Whimsey Queen says
It looks like the inside of the pepper was not removed...am I right?
Love peppers!
Erin Alderson says
Nope- the Fresnos with seeds had a perfect amount of heat, so I left them in. You can always remove them if desired!
Sabrina says
another genius combination of ingredients, ricotta makes so much sense here but I would have never thunk it myself. so thank you and well done!
vivian says
What a delicious sandwich! I had never heard of Jimmy Nardelo peppers, but I found some at the grocery store that looed lie them - long thin peppers that are not hot, and used those. It was perfect! Thanks for a wonderful recipe!
★★★★★
Nancy Perine says
Loved your recipe for Ricotta Toast With butter Fried Peppers. We have fresh veggies all year round here in Hawaii, so peppers were readily available. Behind our condo we have a nice herb garden so chopped herbs for garnishes completed the dish. I made this for a pu-pu party (Hawaiian for hors d'oeuvres party) and it was a big hit. THANKS!