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
In a small mixing bowl, combine ricotta cheese, butternut squash, 1 ½ teaspoons vinegar, olive oil, and ½ teaspoon of fine sea salt.
Use a hand mixer to whip the mixture for 5 minutes or until smooth and creamy. Taste for seasoning and set aside.
Combine the remaining vinegar and fine sea salt with olive oil, beans, and corn.
Add hand-torn fresh sage leaves and gently toss. Taste for seasoning and set aside.
Spread a generous amount of whipped butternut ricotta on each toasted bread slice.
Spoon the bean and corn mixture on top of whipped ricotta.
If desired, melt 1 tablespoon of butter in a small skillet and add the sage leaves.
Cook until crisp for about 2 minutes, keeping an eye on the sage to prevent burning.
Garnish the toast with crisped sage leaves and a sprinkle of flaky salt if desired.