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Ricotta Toasts

Ricotta Toasts with Truffle Honey and White Bean–Arugula Salad

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Recipe Details

Story

Sometimes, bread and cheese is the perfect dinner—especially if it involves fluffy ricotta on sourdough topped with thyme-roasted tomatoes and truffle honey. For even more heartiness and flavor, we’ve added a salad of Parmesan, arugula, and crispy white beans to the mix, which gets tossed in Champagne vinaigrette. This is one classy, craveable meal.

Tags

  • Vegetarian
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 630
  • Protein 20g
  • Total Carb 69g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 15-ounce can white beans
    1
    15-ounce can white beans
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • baby arugula
    3 ounces
    baby arugula
  • shallot
    1
    shallot
  • thyme
    1/8 ounce
    thyme
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • sourdough bread
    2 slices
    sourdough bread
  • ricotta cheese
    4 ounces
    ricotta cheese
  • honey
    2 packets
    honey
  • truffle zest
    1 packet
    truffle zest
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 8" small pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Drain and rinse white beans. Pat 1 cup beans dry with paper towel, then place on a baking sheet (save remaining beans for another recipe—we love adding them to chili). Rinse tomatoes. Rinse arugula and pat dry with paper towel. Peel shallot, halve, and thinly slice.

  2. Roast beans and tomatoes

    Roast beans and tomatoes

    Toss white beans on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange on 1 half of baking sheet. On other half, toss whole thyme springs and tomatoes with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until beans are slightly browned and crispy and tomatoes are tender, 12-15 minutes. Remove from oven and set aside.

  3. Make dressing

    Make dressing

    While beans and tomatoes roast, heat ½ tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add shallot and cook until softened, about 5 minutes. Transfer to a large bowl (big enough for the salad), and whisk in Champagne vinegar, ½ packet mustard (discard remainder), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set aside until Step 6.

  4. Toast bread and make truffle honey

    Toast bread and make truffle honey

    On a separate baking sheet, arrange bread slices in a single layer and toast until golden, 4-5 minutes. Meanwhile, in a small bowl, stir together half of ricotta and 1 teaspoon olive oil to fully combine (save remaining ricotta for a snack). In a separate small bowl, stir together honey, ½ packet truffle zest, and ¼ teaspoon salt to fully combine.

  5. Assemble ricotta toasts

    Assemble ricotta toasts

    Once toasted, remove bread slices from oven and halve crosswise, then spread over ricotta mixture. Once beans and tomatoes are roasted, remove and discard whole thyme sprigs. Top toasts with roasted tomatoes and drizzle over truffle honey.   

  6. Finish arugula salad and plate

    Finish arugula salad and plate

    Add Parmesan, arugula, and roasted white beans to bowl with dressing and toss to coat. Divide white bean-arugula salad between serving plates and serve alongside ricotta toasts. Dig in! 

What is Plated?

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  • 3. Enjoy your perfect dinner.

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