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Whipped Ricotta Toast With Date and Rhubarb Compote

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.

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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

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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Reviews (5)

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  • I've made this twice now. I love that the sweetener comes from dates and not sugar. I put it on toasted english muffins for breakfast today. I couldn't get the ricotta to whip in my blender so I did it by hand. The compote would go well with yogurt, or ice cream or any number of things.

    • Snorkel

    • Portland, Oregon

    • 5/24/2023

  • The EVOO masked the taste of the Ricotta for me and I found it inedible. The compote was good but the directions were not clear on the consistency resulting in a more dense compote than I would have liked. I will not be making this again.

    • Alice S

    • MA

    • 4/16/2023

  • Agree with other reviewers. The ricotta and the compote were both delicious. What I omitted was the toast since I thought it distracted from the topping and was also very filling as an appetizer. I instead used cute little shot type glasses and layered ricotta, compote and a little dab of ricotta on top with pistachios sprinkled on top. It was a great amuse bouche. I imagine this would also be great on pancakes.

    • Anonymous

    • Ithaca NY

    • 6/1/2022

  • Delicious and unique addition to our family’s weekend brunch menu! Don’t skip any ingredient, they all combine beautifully!

    • Chef Kaye

    • Topeka, Kansas

    • 4/28/2022

  • My compote didn’t even make it onto the toast. Yes, I absolutely ate it straight out of the pot. Go make this and slather it on anything in arms reach!

    • Anonymous

    • CO

    • 3/30/2022