Roasted Pineapple Whipped Ricotta Toast with Sea Salt.
I’m having a toast problem.
I will seriously put ANYthing on a piece of toast. It is getting ridiculous.
But! I have good reasoning.
Just look at this grainy, seedy bread! Would you want to throw everything on top of it too?
Whipped ricotta is not a new thing for me on toast – you know this! – but with roasted, caramely pineapple? Ooooooh. It’s (embarrassingly) the bomb.
Given my insane fruit obsession, pineapple ranks up there. There aren’t many fruits that I won’t eat by the bowl full. I love most fruits when they are roasted or grilled too, and pineapple is no exception. Especially with the freshness of the mint! And the creaminess of the ricotta. And the crunchiness of the toast.
My texture brain goes into overload.
There aren’t many people who would consider this a meal (um, hi, my husband?), and maybe I wouldn’t either. It probably wouldn’t be lunch, but it’s a perfect breakfast. Or a perfect snack for the time when you need a little something extra but don’t want to feel weighed down. Better than just a cookie, you know?
It’s this balance of savory and sweet that just gets me every.single.time.
Also, let’s revisit the toast issue. How do you like your toast? Toasted to oblivion? Warm bread that masquerades as toast but is really not? I’m still on the super dark and golden, very extra crunchy toast train. Eddie is still very much on the warm bread train.
Sometimes he makes me breakfast and “toasts” the bread to have with eggs and it’s soft with not a golden hue in sight.
I need there to be CRUNCH, people!
Not only could this be breakfast or a snack, I’m fairly obsessed with the idea of serving it on tiny crostini as an appetizer at a party. How freaking cute would that be?
And let’s just get this out of the way: Eddie would nevvvvvver eat this. It’s totally not his thing. Not his taste buds. Not his palate. He’d maaaaybe eat it if the pineapple was in jam form, if that could be a thing. Wait! Is that a thing? Can caramelized pineapple jam happen? It should.
A drizzle of honey and a few sprinkles of sea salt take this over the top. It’s rather filling too – I mean, more filling than you would expect. It’s better than eating a brownie though, right? RIGHT?!
Roasted Pineapple Whipped Ricotta Toast with Sea Salt
- 6 pineapple rings or 1 cup chopped pineapple
- 2 to 3 tablespoons honey plus extra for drizzling
- 1/2 cup ricotta cheese
- 4 slices of your favorite bread toasted
- a handful of fresh mint leaves
- sea salt for sprinkling
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the pineapple on the sheet. Drizzle it with the honey. Roast for 15 to 20 minutes, until super golden and caramely. If desired, you can turn the broiler on for a minute to really caramelize the tops!
- Add the ricotta to a food processor and blend until it’s smooth and creamy. Spread it all over your toast! Place the pineapple on the toast and sprinkle it with the sea salt and fresh mint. Drizzle with extra honey if desired. Eat up!
Did you make this recipe?
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39 Comments on “Roasted Pineapple Whipped Ricotta Toast with Sea Salt.”
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Yes, pineapple jam IS a thing ;) Lots of brands out there, but of course homemade is best (you need to make a caramelized version, for sure!).
I NEED IT!
I’m not so sure whipped ricotta is for me – but this looks so freaking amazing I’m going to give it a try!! And I most definitely need to find this pineapple jam!!
it’s next on my list to make!
I’m already wondering about using a mild feta, and roasting apricots or peaches instead (that’s what I have on hand anyway).
that sounds SO perfect.
Because TJ’s owns me, I’m on an avocado toast everyday kick bc of the teeny tiny avocados and everything bagel seasoning. I add a drizzle of honey and red pepper flakes and it’s perfect.
I just got off of a ricotta, honey, cinnamon, and berries or swirl of ham kick. Also delicious.
And agree on the super dark toast. What’s the point if there isn’t a pile of crumbs left in your wake?!
all of that sounds delicious. now i’m starving.
these look dreeeeeeeeamy. totally with you on the crunchy toast train! i’m starting to think that eddie and chris could be besties…whenever i make toast after chris has used the toaster i have to crank the setting up a TON because apparently he too likes warm bread. ha!
yessss it’s the worst! hahahaha.
This looks almost too pretty to eat!
OHMYGOODNESS!! This looks ahhmazing! The pictures are gorgeous, the flavors are perfect, I have to have this in my life. This is totally going to be an appetizer at my next dinner party.
thank you so much ashlyn!
I’m a medium toast kinda girl – light brown and just a little crispy. My husband likes things on the dark brown/bordering on charred side! Always with a little salted Kerrygold, though this looks just delicious. And I have a jar of pineapple preserves in my fridge, from making Jezebel sauce (so good). Caramelized pineapple jam sounds like perfection!
salted kerrygold is so good! and i just googled jezebel sauce. i need it!
This looks heavenly! What a yummy combination!
thank you paige!
OMG Pineapple jam is the best!! My Mum used to make it! I completely forgot and now i’m craving it, i definitely need to get the recipe from her!
Whipped ricotta is so heavenly, thank you for introducing me to it!!!! Loving this flavour combo!
i need to make it!
Honestly, you come up with the best stuff.
thank you so much pat! xoxo
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Oh My..this sounds amazing and I loved the feta idea in the comments :) And my toast..well done :)
This is looking an awesome recipe, I must try it in coming days.
Think maybe you mean palate.. and not palette..?
And I wish I had a kitchen so I could make this :)
This looks soooo good!!! And that bread – what kind is it?
I will try do it on this Friday. I firmly believe that with your formula I will succeed <3
This is fantastic! I also made using goat cheese and it was wonderful!!
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This turned out better than I expected! Only comment would be that if you place the pineapple on parchment paper as the recipe states, think twice before finishing it on broil! Afterwards I checked the fine print on my roll of parchment paper and it said oven safe up to 420 degrees – oops, lesson learned ;)
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