Los Angeles has all kinds of restaurants. Exotic ethnicities and regional American specialties. Meat. Seafood. Vegetarian. Vegan. Old-School. New-School. Fast Food. Slow Food. But have you ever been to a really great toast restaurant? Well, we’ve got one of those too. It’s called Sqirl. I want you to fully appreciate how unlikely the success of this restaurant is. Think about it – this is Los Angeles and people are lining up on the sidewalk to eat toast. This is where the no-carb fad was born! I love Sqirl (and I don’t mind carbs) but honestly, it’s hard for me to make it over there just so I can have excellent toast for breakfast. So I’ve stolen some of Sqirl’s best tricks and I often top toast with all sorts of creative combinations at home. Honey-Roasted Cherry and Lemon Ricotta Toast is my latest example.
Ban the butter and tell jelly to step aside – the ritual of smearing stuff on toast doesn’t have to be boring. Roasted cherries make a delicious warm compote that cuts through the full-fat flavors in good ricotta cheese, while earthy thyme complements the sweetness. Besides, if you’re like me you buy cherries whenever you see them this time of year. All summer long. It makes no matter how many bushels I already have, or how many fruit flies I have to chase around the kitchen. I always think I need just a few more cherries. Why not try some roasted cherries? You’ve done everything else you can think of with them already. I just know you have. GREG
PS I served this Honey-Roasted Cherry and Lemon Ricotta Toast on slices of whole-grain rosemary bread from Roan Mills Grains. The earthy touch of rosemary gives this toast a savory boost Smucker’s can only dream about.