Whipped Ricotta Toasts with Rao’s Homemade Balsamic Strawberry Compote
12 ½-inch slices baguette
3 tablespoons olive oil, plus more for brushing and frying
Kosher salt and freshly ground black pepper
12-24 small sage leaves
1 ½ cups whole milk ricotta cheese
1 ½ teaspoons freshly grated lemon zest
About 1 cup Rao’s Homemade Balsamic Strawberry Compote
1 cup pomegranate arils
Preheat oven to 375°F. Spread baguette slices evenly on a rimmed baking sheet. Brush each slice with some olive oil and season with salt. Bake until golden brown and crisp, about 10 minutes. Set aside.
Add the sage leaves to a small skillet. Cover with olive oil. Set the skillet over medium-high heat and cook until the leaves start to sizzle. Let the leaves cook for about 30 more seconds and then transfer to a paper-towel -lined plate to cool.
Add ricotta to a food processor. Blend until light and smooth, about 4 minutes, drizzling 3 tablespoons olive oil into the processor as it blends. Add the lemon zest and process to combine. Season to taste with salt and pepper. Transfer to a piping bag fitted with a small ¼-inch to 1/2 – inch pastry tip.
To serve, top each slice of toast with a generous tablespoon of Rao’s Homemade Balsamic Strawberry Compote. Pipe some of the ricotta mixture onto each piece of toast. Season with salt and pepper. Top with sage leaves and pomegranate arils.