Whipped Ricotta Toast With Date and Rhubarb Compote

Whipped Ricotta Toast With Date and Rhubarb Compote

Whipped Ricotta Toast With Date and Rhubarb Compote

By Epicurious
Serves 4

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Details
  • Servings:   4
  • Calories:   674
  • Protein:   22g
  •  
  • Fiber:   7g
  • Sugar:   28g
  • Carb Total:   96g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   22g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   breakfast
  • Dish:   desserts
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Cuisine
  • british
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Ingredients
  • 5 Medjool dates, pitted, chopped
  • ⅛ tsp. ground cardamom
  • ½ tsp. kosher salt, divided
  • 2 medium rhubarb stalks (about 4 oz.), chopped
  • 1 cup whole-milk fresh ricotta
  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 1"-thick slices country-style sourdough bread
  • 2 Tbsp. coarsely chopped raw pistachios
  • Freshly cracked black pepper
Instructions

Whipped Ricotta Toast With Date and Rhubarb Compote serves 4 original recipe by Epicurious.

View original preparation instructions

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