I’ve been debating getting into this for a few weeks now, and the last thing I want to do is detract from such a pretty post with an undeniably ugly topic, but you guys.
WHAT IS EVEN HAPPENING.
I won’t give any radical spoilers because I totally get that in a Hulu World not everyone has seen it, but why she’s not just going full Kaitlyn rogue and humping Luke in a barn somewhere is beyond me. And do we really need to get into it over Robby’s hair? I know it’s completely unfair to just personally attack these people, that they’re real people with real feelings, but I’m a real person with real opinions and I’ma tell you that boy needs some mussin’ up. As in, someone stole a tub of Garnier pomade from my gym locker in 1998 (I HAD UNRULY BANGS) and I am now 419% certain it was Swimmer Bod.Christina and I can have late-night snapchat (username: @thepigandquill) conversations about something else, like the weather. Or how it would make my life if she moved back to California. Or — here’s an idea — our babies.
I don’t even want to talk about Jordan.
So instead: toast.
This whipped ricotta situation, you guys. It’s so ridiculously simple, I’m embarrassed that I’m even formatting the damn thing as a recipe, but, you know, search engines. So.
Until we get to the actual “recipe” (um, put beautiful, seasonal things on toast; insert into mouth; make sex noises), let’s just talk about what’s really going on here, and that is: a celebration of the season.
Ricotta toast is one of those things I seem to always forget about, and when I remember I get wildly excited and eat nothing else for three weeks straight, only to forget about it again once I’ve run a few tubs dry. The great thing is, once it’s come front of mind again, the seasons have usually changed, and with it, the bounty I set atop each sumptuously slathered slab.
For this summer version, I chose the teensiest cherry tomatoes, grown ever so lovingly by Chris and our bug, a verdant basil oil that’s just a little brighter and cleaner than your basic pesto (yet just as versatile); and sea salt. The kind that crunches as you shatter each crystalline flake, if you’ve got it.
And on the sweet end of the spectrum: stone fruit, of course. I’ve chosen these little plum-cherry hybrids that beckoned to me from the market, which are decidedly more plummy in flavor but do possess a smooth tartness that grooves really well with the woodsy, almost piney sweetness of blueberries, floral local honey and plenty of cracked pepper. But if such a specific variety is unavailable in your area, no worries. Any good stone fruit will do, and at this time of year, peaches and nectarines are pure candy on the tongue.
I could assume the same thing of Luke.
Happy Thursday, homies!
- For the Toast
- 6-8 slices rustic whole grain bread (or as much as you desire!)
- 15 oz whole milk ricotta
- olive oil
- For the Savory Toppings
- couple handfuls cherry tomatoes, halved
- basil oil (recipe follows)
- flaked sea salt
- For the Sweet Toppings
- sliced stone fruit, such as plums or nectarines
- honey (raw/local, if possible!)
- freshly cracked black pepper
- Drizzle sliced bread liberally with olive oil and broil until golden brown.
- Meanwhile, turn ricotta out into a large bowl and beat with a hand mixer until slightly more voluminous and very creamy, about 2 mins.
- Spread toast with whipped ricotta and adorn with toppings of choice. Enjoy!
- 1 cup basil leaves (packed)
- ½ cup olive oil
- sea salt + pepper
- Blanch basil leaves in boiling water for 10 seconds. Remove, drain and pat dry.
- Add to blender or food processor with oil and process until almost completely smooth. Season with plenty of salt and a touch of pepper. Keeps for about a week in the fridge. Enjoy!
OH! before you go…
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