Guys, can we just take a second to talk about toast? I know, I know…there has been much ruckus and rumble about the humble slice of bread topped with all manner of bougie ingredients. And here is yet another toast laden with multi-syllabic ingredients. But let me tell you why I love toast, and perhaps I’ll shift your eye roll into an eye widening with joy.
So. Now that we’ve cleared that hipster impasse, let’s talk about this toast in particular—a tart, sweet, and savory combination of citrus, earthy carrot, and richly flavored tarragon. A whipped ricotta with smoked salt and black pepper are perfectly finished with a drizzle of olive oil.
As you start to play with flavor and texture, you’ll discover how salts, fats, acids, and sweets echo off each other and build up or break down ingredients. Here, the kumquat juice does the job vinegar normally would in a pickle, softening the carrot and opening its flavor. Tarragon is sweet and round, countering the tart citrus with a rootsy punch.
This toast is perfect for absolutely every time of day, but I particularly like it on a lazy weekend afternoon, paired with a glass of anything bubbly. (Actually I just like bubbles all the time: In my water, in my wine, and, obviously, in my baths. Though I haven’t yet dabbled in toast-in-baths, so let’s draw the line somewhere.)
Mega thanks to the lovely Sarah Schiear of Salt House Market for the photo at top and for making the most beautiful and gosh darn sexiest aprons ever known to womankind.
Ingredients
- 6 slices whole grain wheat or rye bread
- ½ cup whole milk ricotta
- pinch smoked sea salt
- cracked pepper to taste
- 3 in small or baby carrots (but real baby carrots not the kind that come a plastic bag, yo)
- 1 teaspoon fresh tarragon leaves
- 1 Tablespoon kumquat juice
- another pinch smoked sea salt
- olive oil to taste
Instructions
- In a small bowl, mix the ricotta, smoked sea salt, and cracked pepper. Set aside.
- Wash and dry the carrots, and trim the ends. Using a vegetable peeler or a mandoline, make small lengthwise cuts into the side of the carrot, producing 2 to 3-inch ribbons. Place ribbons in a bowl and add kumquat juice, tarragon, and a pinch of smoked sea salt. Toss and gently massage.
- Cut each slice of bread into halves (unless it’s a baguette), and gently toast in a toaster oven. Remove and plate. Shmear with ricotta, top with a little pyramid of carrot ribbons, and drizzle with olive oil. Serve immediately.
