Whipped Raspberry Ricotta Toast

*PRETTY IN PINK* this tart yet sweet ricotta toast is creamy, delicious, and quick to whip up this valentine’s season.

Homemade Raspberry Jam:

• 1 bag frozen raspberries

• 1/4 cup sugar

• 1 tbl lemon juice

Bring to a simmer stovetop for about 15 minutes. Allow to cool.

The Toast:

• Sourdough bread, sliced & toasted

• 1.5 cups whole fat ricotta (needs to be full fat to hold)

• 1/4 cup raspberry jam (plus a few extra tablespoons)

• Honey

• Pistachios

• Mint

Slice and toast your sourdough.

In a food processor, combine ricotta and 1/4 cup jam until smooth and creamy. Spoon half the ricotta mixture into a ziploc bag, then add a few tablespoons of jam — add the remaining ricotta mixture on top. This gives a fun “ribbon” effect with the jam and adds a pop of color. If the mixture is room temperature, stick in the fridge for a bit to help firm it up. When ready to use, snip off the corner of the ziploc bag and pipe onto the toast. Drizzle with honey, crushed pistachios, and mint. ENJOY!