Savory Ricotta and Walnut ‘Sausage’ Toast
Description
This cheesy “sausage” toast is a mouthwatering combination of savory walnut meat and ricotta cheese topped with sage leaves.
Ingredients
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2 cups California walnuts
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8 to 10 sage leaves
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2 tablespoons brown sugar
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2 tablespoons soy sauce
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2 tablespoons apple cider vinegar
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1 tablespoon tomato paste
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1 teaspoon liquid smoke
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2 tablespoons extra-virgin olive oil
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1 teaspoon caraway seeds
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1 teaspoon fennel seeds
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2 cups water, divided
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8 medium-large slices rustic bread, toasted
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1 cup ricotta cheese, divided
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Fried sage leaves (optional)
PREPARATION
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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.
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In a small bowl, whisk together sugar, soy sauce, vinegar, tomato paste and liquid smoke.
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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.
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Add walnuts and cook for 3 to 4 minutes more to toast.
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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.
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Spread each toasted bread slice with 2 tablespoons ricotta cheese and top with 1/4 cup walnut meat. Top with fried sage if desired.
NUTRITION
- Calories: 440 cal
- Total Fat: 23 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 12.7 g
- Monounsaturated Fat: 5.68 g
- Cholesterol: 10 mg
- Sodium: 700 mg
- Carbohydrates: 46 g
- Dietary Fiber: 4 g
- Total Sugars: 7 g
- Protein: 15 g
- Vitamin D: 0 mcg
- Calcium: 150 mg
- Iron: 4 mg
- Potassium: 280 mg