Banana-Ricotta Toasts with Pecans, Dates, and Honey
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Martha Stewart Living, January 2012
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 1
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Ingredients
- 2 tablespoons part-skim ricotta cheese
- 1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
- 1/2 small ripe banana, sliced on the bias
- 1 medium pitted date, preferably Medjool, thinly sliced
- 1 tablespoon coarsely chopped toasted pecans
- 1 teaspoon honey, such as acacia
- Coarse salt and freshly ground pepper
Directions
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Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.
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Brilliant!! I have enjoyed Martha Stewart Recipes for years! This one in particular has been the most repeated. I have had it on Fitness Bread, Publix Wheat Wholegrain Italian and more recently Van's Multigrain Waffle. I have added blueberries when I have them and today added a little diced pear that was very ripe. Fantastic!! I never would have thought of using ricotta cheese in this way. Thank you.