Burnt toast with ricotta and marmalade

This is a recipe from my first book ‘All-day breakfast’ (currently in 3^rd print!) and one of my favorites. It also happens to be pretty perfect for your Easter breakfast or brunch.

At the trendy Sqirl in Los Angeles, they’re well known for their grain bowls, but probably just as much for their ‘burnt toast’ with ricotta. And although burnt toast might sound a little crazy, there’s much to say for dark brown, deeply toasted brioche bread that’s still soft and sweet on the inside. I fell head over heels in love.

I toast my bread until it’s slightly-burned-but-too-much-much and spread it generously with creamy ricotta and special orange blossom marmalade. I like to sprinkle over some chopped pistachios too, for extra bite and their lovely bright green color.

There’s an easy brioche recipe in my book, but you could easily substitute brioche bread from your favorite bakery or a good quality white bread.

INGREDIENTS
for 4 persons

4 thick slices of brioche bread
4 tbsp orange marmalade
1 tsp orange blossom water
1/3 cup + 1 tbsp (100 g) ricotta
2 tbsp pistachios, chopped

DIRECTIONS

Toast the bread in a toaster until it’s more than golden brown, slightly longer than you would usually do.

In the meantime, mix the marmalade and orange blossom water.

Spread the toasted bread with the ricotta and marmalade. Sprinkle over the pistachios and serve straight away.

 

Other delicious jam-ideas:
– cherries + vanilla (pinch of vanilla seeds per 4 tbsp cherry jam)
– raspberries + rose water (drop of rosewater per 4 tbsp raspberry jam)
– pear + cinnamon (¼ tsp cinnamon per 4 tbsp pear jam)
– pineapple + basil (½ tbsp chopped fresh basil per 4 tbsp pineapple jam)