Indigenous-Inspired 3 Sisters Whipped Ricotta Toast Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups ricotta
  • ½ cup butternut squash, softened
  • 1 tablespoon sherry vinegar, divided
  • 2 teaspoons olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • ½ cup cooked white beans
  • ½ cup cooked corn
  • 2 pieces toasted bread
  • 1 tablespoon butter
  • 8 sage leaves, hand torn
Directions
  1. In a small mixing bowl, combine ricotta cheese, butternut squash, 1 ½ teaspoons vinegar, olive oil, and ½ teaspoon of fine sea salt.
  2. Use a hand mixer to whip the mixture for 5 minutes or until smooth and creamy. Taste for seasoning and set aside.
  3. Combine the remaining vinegar and fine sea salt with olive oil, beans, and corn.
  4. Add hand-torn fresh sage leaves and gently toss. Taste for seasoning and set aside.
  5. Spread a generous amount of whipped butternut ricotta on each toasted bread slice.
  6. Spoon the bean and corn mixture on top of whipped ricotta.
  7. If desired, melt 1 tablespoon of butter in a small skillet and add the sage leaves.
  8. Cook until crisp for about 2 minutes, keeping an eye on the sage to prevent burning.
  9. Garnish the toast with crisped sage leaves and a sprinkle of flaky salt if desired.