Ricotta Toasts with Pistachios & Honey


  1. Preheat oven to 400°.
  2. Cut each slice of bread in half. In a medium bowl, toss with olive oil. Season to taste with salt and pepper. Add parsley flakes, toss until coated.
  3. Lay each bread slice onto a baking sheet in a single layer. Toast for 4 minutes, flip, toast for 3 more minutes or until light golden brown.
  4. In a small bowl, mix ricotta with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread ricotta onto each toast, sprinkle with pistachios and drizzle with honey. Serve immediately.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


10 slices Specially Selected All Natural Artisan French Baguette

3 tablespoons Carlini Extra Virgin Olive Oil

¾ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste

¾ teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste

¼ cup Stonemill Essentials Parsley Flakes

15 ounces Priano® Ricotta Cheese*

½ cup Southern Grove Pistachios, shelled and chopped

¼ cup Berryhill Honey

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
20 minutes

Cook Time:
7 minutes

Total Time:
27 minutes

20 toasts