Bitter Greens & Black Garlic Ricotta Toast with Candied Lemon Zest
This breakfast toast offers a sophisticated interplay of bitter, savory, and slightly sweet notes. Creamy ricotta is balanced by the robust flavor of sautéed bitter greens and the deep umami of black garlic, all brightened by a surprising crunch of candied lemon zest.
Prep Time
35 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Prepare the candied lemon zest: In a small saucepan, combine lemon zest, sugar, and water. Heat over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes until the zest is slightly translucent and syrupy. Remove from heat and spread on parchment paper to cool and harden.
~15 min - 2
In a small bowl, mash the black garlic cloves with a fork until a paste forms. Mix this paste into the ricotta cheese, along with a pinch of salt and pepper. Whisk until well combined.
~5 min - 3
Heat olive oil in a frying pan over medium heat. Add the mixed bitter greens and sauté until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.
~7 min - 4
Toast the sourdough bread slices until golden brown.
~3 min - 5
Spread the black garlic ricotta mixture generously over the toasted bread slices.
~2 min - 6
Top each toast with the sautéed bitter greens.
~1 min - 7
Garnish with the cooled candied lemon zest just before serving.
~1 min
Tips
- For a deeper flavor, you can roast the black garlic cloves for an additional 5 minutes at 350°F (175°C) before mashing them.
- If you don't have mixed bitter greens, a single type like kale or Swiss chard (stems removed) can be substituted.
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