Banana Ricotta Toasts With Pecans Dates And Honey Recipes

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BANANA-RICOTTA TOASTS WITH PECANS, DATES, AND HONEY



Banana-Ricotta Toasts with Pecans, Dates, and Honey image

Toast need not be boring: Adding part-skim ricotta cheese and a few tasty toppings transforms it into a simple, satisfying breakfast. Part-skim ricotta has significantly less sodium than cottage cheese, a common breakfast bite. Pecans are loaded with antioxidants.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 7

2 tablespoons part-skim ricotta cheese
1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
1/2 small ripe banana, sliced on the bias
1 medium pitted date, preferably Medjool, thinly sliced
1 tablespoon coarsely chopped toasted pecans
1 teaspoon honey, such as acacia
Coarse salt and freshly ground pepper

Steps:

  • Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.

Nutrition Facts : Calories 299 g, Cholesterol 8 g, Fat 5 g, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, Sodium 259 g

HONEYED RICOTTA TOASTS WITH ALMOND



Honeyed Ricotta Toasts with Almond image

Fresh ricotta, lemon zest, honey and toasted almonds make an elegant topping for toasted slices of baguette.

Provided by Food Network Kitchen

Time 30m

Yield 8

Number Of Ingredients 7

One small baguette
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup sliced, skin-on almonds
1 1/2 cups fresh ricotta
Zest of 1 lemon, plus more for garnish (optional)
Honey, for drizzling

Steps:

  • Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
  • Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS



Donna Hay's Banana, Ricotta and Pecan Muffins image

From the NZ Herald website. They sound nice and I can't wait to try them. "Studded with nuts, oats, berries and dates, and drizzled with a little maple or agave syrup, these wholesome muffins make for a delicious breakfast on the run or a nourishing morning snack. Enjoy them fresh from the oven with a cup of tea, bake a batch on the weekend in readiness for the week's school lunchboxes or whip them up the night before a busy day." The recipe says it makes 6 muffins, but I would suggest making 12 smaller ones and probably not cooking them for quite so long. Check them after 25 minutes for doneness and if necessary cook a little longer.

Provided by Kiwi Kathy

Categories     Quick Breads

Time 45m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 11

2 cups plain flour
2 teaspoons baking powder
1 cup raw sugar
1 cup pecans, roughly chopped
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1/3 cup vegetable oil
3 medium bananas, roughly mashed
1 cup ricotta cheese
agave syrup or maple syrup, to serve

Steps:

  • Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
  • Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
  • Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.

Nutrition Facts : Calories 673.8, Fat 32.9, SaturatedFat 6.8, Cholesterol 83.7, Sodium 202.4, Carbohydrate 84, Fiber 4.4, Sugar 42.6, Protein 14

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