Anti waste recipe : whipped ricotta toast

Toast à la ricotta
In the United States, Elior chefs are mobilizing to create anti-waste recipes. Discover the recipe of Chef Dennis Rivera from Cura Hospitality.

  • 3 sprigs asparagus
  • 1 cup ricotta cheese
  • 1 teaspoon hot honey
  • ¾ cup garbanzo beans
  • 1 teaspoon lemon zest
  • 1 red radish, whole
  • 1 tablespoon kosher salt
  • 3 slices baguette

Dennis found a great way to utilize often-trashed ends of asparagus and incorporate into a trendy, summer seasonal recipe!

  1. Preheat oven at 375.
  2. Drain garbanzo beans and give a quick rinse with cold water. Then transfer to a baking sheet pan, coat with extra virgin olive oil and roast them for 7 -10 minutes.
  3. Transfer the roasted garbanzo beans on paper towel to get rid of any excess oil. sprinkle some salt on them.
  4. In a mixer with a whisk attachment, whipped the ricotta cheese for 3-5 minutes until a smooth spread consistency.
  5. Add the hot honey & salt into the ricotta mixture, mix until all is incorporated. transfer to a bowl, cover and place in fridge for 30 mins to an hour
  6. Have a small bowl of ice bath and set aside.
  7. With the asparagus, using a peeler, peel the skin off the ends or the whole piece. Transfer the skins into the ice bath. By doing that, it'll give them an extra little crunch.
  8. Slice the bread to whichever thickness you'd like. Drizzle some EVO on the bread, Grill the slices on each side for 30 seconds to a minute. Sprinkle some salt on top.
  9. Spread the ricotta mixture onto the bread, then add the garbanzo beans, asparagus skins, lemon zest & garnish with some sliced red radish.


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