This cheesy “sausage” toast is a mouthwatering combination of savory walnut meat and ricotta cheese topped with sage leaves.
2 cups California walnuts
8 to 10 sage leaves
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 teaspoon liquid smoke
2 tablespoons extra-virgin olive oil
1 teaspoon caraway seeds
1 teaspoon fennel seeds
2 cups water, divided
8 medium-large slices rustic bread, toasted
1 cup ricotta cheese, divided
Fried sage leaves (optional)
Place walnuts in a medium bowl and cover with boiling water; let stand for 15 minutes to soften. Drain and chop into pieces no bigger than a lentil. Finely chop the sage and stir into the walnuts.
In a small bowl, whisk together sugar, soy sauce, vinegar, tomato paste and liquid smoke.
Heat oil in a high-sided sauté pan over medium heat. Add fennel and caraway seeds and toast for 2 to 3 minutes or until the seeds are fragrant.
Add walnuts and cook for 3 to 4 minutes more to toast.
Add sauce to the walnuts, stirring to coat, then add a 1/2 cup of water. Bring to a simmer, stirring occasionally as the water cooks off. Repeat 3 times more, adding water and letting it cook off. This is softening the walnuts to a meat-like texture and should take about 18 to 20 minutes. Remove from heat when all excess liquid has cooked off.
Spread each toasted bread slice with 2 tablespoons ricotta cheese and top with 1/4 cup walnut meat. Top with fried sage if desired.
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