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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 23g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 4%