How to Make Cinnamon Apple Ricotta Toasts
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In a small bowl, stir ricotta with stevia and vanilla extract until smooth.
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In a saucepan over medium heat, add apple slices, cinnamon, and lemon juice; sauté for 4-5 minutes until softened.
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Spread ricotta evenly over rye crispbreads.
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Top with warm cinnamon apples.
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Serve immediately while apples are still warm for best flavor.
Pro Tips for Perfect Cinnamon Apple Ricotta Toasts
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large wasa light rye crispbreads, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Cinnamon Apple Ricotta Toasts?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Cinnamon Apple Ricotta Toasts?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large wasa light rye crispbreads?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.