These gorgeous toasts glisten with gemlike stone fruit that has been caramelized and drizzled with lavender-infused honey. Whether on walnut levain or rustic baguette, with creamy ricotta or tangy farmers cheese, this treat beckons at all hours — just have your morning iced coffee or afternoon tea at the ready.
You can use any stone fruit, but I like the color and tartness of apricots best, and summer is prime apricot season. Try a version with ricotta and another with farmer’s cheese and see if you can decide which you prefer, because I can’t. Save any extra lavender honey to stir into your tea or even coffee for a delightful flavor.
Caramelized honey lavender apricots on ricotta toast
Serves 2
INGREDIENTS
5-inch hunk of walnut or plain baguette, halved lengthwise, or 2 slices levain
3 tablespoons honey, divided
3 apricots, halved and pitted (or substitute peaches or plums)
1½ teaspoons culinary lavender buds
½ cup ricotta cheese (or use farmer’s cheese for tangier version)
Sea salt flakes
DIRECTIONS
Toast the bread.
In a small cast-iron skillet set over medium-high heat, add 1 tablespoon honey and swirl around the pan to spread. Place the apricot halves flesh-side down in the honey coated skillet and allow to cook undisturbed for 3 to 4 minutes or until the flesh is browned and caramelized. Remove from the skillet and set aside.
Combine the remaining 2 tablespoons honey with the lavender buds in a small dish and heat in the microwave for 30 seconds to release the lavender flavor into the honey. Set aside.
Divide the ricotta between the two toasts and spread evenly. Top each toast with the apricot halves. Drizzle with the lavender honey and sprinkle lightly with sea salt flakes. Serve immediately.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
