Savory Ricotta and Walnut ‘Sausage’ Toast
Total Time
1 Hr
Serves
8
Serving Size
1/4 cup walnut meat
Course
DESCRIPTION
This cheesy "sausage" toast is a mouthwatering combination of savory walnut meat and ricotta cheese topped with sage leaves.
Total Time
Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr
Nutrition
Calories
440
Total Fat
23
Saturated Fat
4
Polyunsaturated Fat
12.7
Monounsaturated Fat
5.68
Cholesterol
10
Sodium
700
Carbohydrates
46
Dietary Fiber
4
Total Sugars
7
Protein
15
Vitamin D
0
Calcium
150
Iron
4
Potassium
280
Ingredients
- 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)
Preparation
- 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.