Description
2 slices sourdough bread
1/2 cup ricotta cheese
1/4 cup canned chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons cranberry sauce (or fresh cranberries, cooked into a sauce)
1 teaspoon honey (optional, for sweetness)
Fresh herbs (optional, for garnish)
Directions:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes, or until
crispy and golden, shaking the pan halfway through.
While the chickpeas are roasting, toast the sourdough bread in a toaster or on a grill pan until golden and crispy.
In a small saucepan, heat the cranberry sauce over medium heat. Stir in honey, if using, and cook for 2-3 minutes until the sauce thickens and becomes
drizzle-like.
Spread a generous layer of ricotta cheese over each slice of toasted sourdough.
Top with the roasted chickpeas, and drizzle the cranberry sauce over the top.
Garnish with fresh herbs if desired, and serve immediately.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 300 kcal per serving
Servings: 2 slices
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, preheat your oven to 400°F (200°C). On a baking sheet, toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Roast for 20-25 minutes, shaking the pan at the 10-minute mark, until they are crispy. While the chickpeas roast, prepare your other components. Toast the sourdough slices until golden and crispy. For the sauce, gently warm the cranberry sauce in a small saucepan over medium heat, stirring in honey if desired, until it reaches a drizzle-able consistency, about 2-3 minutes. Assemble by spreading ricotta thickly on the toast, piling on the warm roasted chickpeas, and finishing with a generous drizzle of the cranberry sauce.
Serving Suggestions
This savory toast is a versatile dish. For a hearty brunch, serve it alongside a simple arugula salad with a lemon vinaigrette. To turn it into a more substantial meal, add a poached or fried egg on top for extra protein. It also makes an excellent, elegant appetizer; simply slice the toasted sourdough into smaller pieces before assembling. Pair with a crisp white wine or a warm cup of soup for a complete dining experience.
How-to Summary
In short: roast chickpeas with paprika, toast sourdough, warm cranberry sauce, then assemble with ricotta. The key is timing the chickpeas and toast to be ready together for a warm, textured, and flavorful final dish.
Frequently Asked Questions
Can I use a different type of bread? Absolutely. While sourdough offers a nice tang and sturdy structure, crusty ciabatta, a whole-grain loaf, or even a bagel would work well.
How do I store leftovers? It’s best assembled fresh. Store components separately: keep roasted chickpeas in an airtight container at room temperature for 2-3 days, and the cranberry sauce in the fridge.
What can I substitute for ricotta? Cream cheese, goat cheese, or a thick, strained Greek yogurt would provide a similar creamy, tangy base.
My chickpeas aren’t getting crispy. Why? Ensure they are thoroughly dried after rinsing and that your oven is fully preheated. Avoid overcrowding the pan, which steams them instead of roasting.
Can I use fresh cranberries? Yes. Simmer 1/4 cup fresh cranberries with a tablespoon of water and a sweetener (like honey or maple syrup) over medium heat until they burst and form a sauce, about 10 minutes.
Common Mistakes to Avoid
Avoid using soggy chickpeas; pat them completely dry before roasting. Do not skip toasting the bread, as it prevents sogginess from the toppings. Be careful not to burn the cranberry sauce when warming it; use low to medium heat and stir frequently. Finally, do not assemble the toasts too far in advance, as they will lose their desirable crispy texture.
Conclusion
This roasted chickpea and cranberry ricotta toast is a masterclass in combining textures and flavors—creamy, crunchy, tangy, and smoky—all in one elegant dish. With a straightforward process and flexible ingredients, it’s a perfect canvas for creativity or a reliably impressive quick meal. By following the detailed steps and tips provided, you can effortlessly create a restaurant-worthy plate at home.
