Name: Ricotta Toasts with Wilted Spinach & Lime-Dressed Apricots
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 12 apricots; 3 (142 g) pkgs baby spinach; 1 ½ limes; 1 ½ (425 g) pkgs ricotta cheese; 12 slices whole grain bread; basil, dried; black pepper; brown sugar; extra virgin olive oil; garlic powder; salt

Ricotta Toasts with Wilted Spinach & Lime-Dressed ApricotsRicotta Toasts with Wilted Spinach & Lime-Dressed Apricots — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

12 apricots

3 (142 g) pkgs baby spinach

1 ½ limes

1 ½ (425 g) pkgs ricotta cheese

12 slices whole grain bread

basil, dried

black pepper

brown sugar

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Wash, dry, and juice limes into a large bowl. Add oil, sugar, and salt, then stir to combine the dressing.

Wash, dry, and halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pit. Cut each half into thin slices. Add to the bowl with the dressing, stir to coat, and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, wash and dry spinach (skip this step if it came pre-washed).

Once the pot is hot, add oil and swirl to coat the bottom. Add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat, season with spices, and stir to combine.

Meanwhile, divide bread between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Divide toast between plates, spread with ricotta, then top with spinach. Serve with apricots on the side and enjoy!

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