Preheat oven to 425 degrees. Brush slices Hy-Vee Bakery marble rye bread with 2 olive oil. Place bread slices on top of a wire cooling rack on a rimmed baking sheet. Bake 12 minutes, flipping slices halfway through, or until lightly browned; let cool.
Try a new take on toast by using Hy-Vee marble rye bread topped with a sweet ricotta spread and fresh raspberries.
Servings and Ingredients
|8 slice(s) Hy-Vee Bakery marble rye bread|
|2 tbsp. Gustare Vita olive oil|
|1 c. Hy-Vee whole milk ricotta cheese|
|4 tsp. Hy-Vee honey|
|⅛ tsp. Hy-Vee dried thyme leaves|
|⅛ tsp. Hy-Vee salt|
|16 tbsp. fresh raspberries, divided|
|16 tsp. pistachios, toasted, chopped, and divided|
Things To Grab
- Wire cooling rack
- Rimmed baking sheet
- Electric mixer
Combine ricotta cheese, honey, thyme leaves, and salt in a medium bowl. Beat with an electric mixer on medium until combined and fluffy. Spread ricotta mixture on cooled bread slices. Top each with 2 tablespoons raspberries and 2 teaspoons toasted and chopped bread slices. Drizzle with additional honey, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 23g
- Protein: 7g