Toasts with Ricotta and Warm Balsamic-Caramel Apples

Name: Toasts with Ricotta and Warm Balsamic-Caramel Apples
Total time: 30 min
Yield: 6
Ingredients: 6 slice white bakery bread or pain de mie; 4 tbsp. unsalted butter; 1 1/2 lb. Granny Smith apples; 3/4 c. sugar; 2 tbsp. balsamic vinegar; 1/4 c. water; 2 tbsp. water; 3/4 c. chilled ricotta cheese; 2 tbsp. chopped marcona almonds

By Grace ParisiPublished: Dec 22, 2010

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Total Time:

30 mins

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New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes from her three restaurants, including The Spotted Pig, many of them combining hot and cold ingredients. The chilled ricotta served over warm apples here expresses her style and makes an amazingly fast dessert.

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Ingredients

6 slice white bakery bread or pain de mie
4 Tbsp. unsalted butter
1 1/2 lb. Granny Smith apples
3/4 cup sugar
2 Tbsp. balsamic vinegar
1/4 cup water
2 Tbsp. water
3/4 cup chilled ricotta cheese
2 Tbsp. chopped marcona almonds

Directions

1. Step 1Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
2. Step 2In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2 to 3 minutes. Add the balsamic vinegar and water, and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
3. Step 3Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.