Savory Ricotta and Walnut ‘Sausage’ Toast


This cheesy “sausage” toast is a mouthwatering combination of savory walnut meat and ricotta cheese topped with sage leaves.

Total Time
1 Hr
Serving Size
1/4 cup walnut meat

Total Time

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr


440 cal
Total Fat
23 g
Saturated Fat
4 g
Polyunsaturated Fat
12.7 g
Monounsaturated Fat
5.68 g
10 mg
700 mg
46 g
Dietary Fiber
4 g
Total Sugars
7 g
15 g
Vitamin D
0 mcg
150 mg
4 mg
280 mg


  • 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)


  1. 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.

  2. In a small bowl, whisk together sugar, soy sauce, vinegar, tomato paste and liquid smoke.

  3. 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.

  4. Add walnuts and cook for 3 to 4 minutes more to toast.

  5. 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.

  6. Spread each toasted bread slice with 2 tablespoons ricotta cheese and top with 1/4 cup walnut meat. Top with fried sage if desired.