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Recipes
April 2022

Whipped Ricotta Toast With Date and Rhubarb Compote

By Zaynab Issa

5.0

(5)

Whipped ricotta cheese on two slices of toast with date and rhubarb compote
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

Caramelly Medjool dates mellow rhubarb’s astringent tartness with their earthy sweetness. Serve any extra with pancakes, oatmeal, or yogurt.

What you’ll need

Recipe information

  • Yield

    4 servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Bring dates, cardamom, ¼ tsp. salt, and 1 cup water to a boil in a small saucepan. Cook, stirring often, until dates are very soft, about 5 minutes. Add rhubarb and cook, stirring occasionally, until rhubarb is soft and compote has thickened, 7–10 minutes. Let cool.

    Step 2

    Meanwhile, pulse ricotta and remaining ¼ tsp. salt in a food processor to combine. With motor running, stream in 1 Tbsp. oil; process until ricotta is ultrasmooth and airy, about 1 minute. (Or, whisk ricotta, salt, and oil in a medium bowl until smooth and light.)

    Step 3

    Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread; cook until golden brown and crisp underneath, about 4 minutes. Transfer to plates and turn fried side up. Repeat with remaining 1 Tbsp. oil and remaining bread.

    Step 4

    Spread ricotta on toasts and top with compote. Scatter pistachios over; season with pepper.

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