Whipped Ricotta Toast with Pear Pistachio Jam
- 13 Mar, 2026
- Posted by:
Whipped Ricotta Toast with Pear Pistachio Jam
Whipped Ricotta Toast with Pear Pistachio Jam
Rated 5.0 stars by 1 users
Creamy whipped ricotta meets crisp golden sourdough in this simple yet elegant toast. Lightly sweetened with vanilla and finished with a spoonful of Terrapin Ridge Farms Pear Pistachio Jam, each bite is rich, bright, and perfectly balanced. A sprinkle of toasted pistachios and a drizzle of olive oil add the perfect finishing touch, making this toast ideal for brunch, entertaining, or an elevated everyday treat.
Author:MaryAnne Hoekstra
Ingredients
2 Tablespoons extra-virgin olive oil, divided
4 slices sourdough bread
1 cup whole milk rico=a cheese
¼ cup heavy cream
½ teaspoon vanilla extract
pinch of salt
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¼ cup Terrapin Ridge Farms Pear Pistachio Jam
¼ cup Chopped toasted pistachios, for topping
Directions
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced bread and toast on both sides until golden brown and crisp, about 3-5 minutes per side.
In a medium bowl, combine the ricotta, heavy cream, 1 tablespoon olive oil, vanilla extract, and a pinch of salt. Whip until smooth and fluffy using a food processor, blender, or whisk: you want to incorporate as much air as possible into the ricotta mixture. If the mixture is too thin, add more ricotta. If it’s too thick, add a little more heavy cream. Ricotta mixture can be stored in the fridge for up to 3 days.
Transfer the whipped ricotta to a piping bag or large Ziploc bag, pressing out any air bubbles to ensure that it pipes smoothly. Snip off a small (dime-sized) opening at the tip.
Pipe the whipped ricotta onto the toasted bread. For each slice of bread, spoon 1 tablespoon of jam on top and swirl it around so that most of the ricotta is covered. Finish with drizzle of remaining olive oil, 1 tablespoon of pistachios, and a sprinkle of flaky sea salt (optional) Serve immediately.
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