When fancy toast swept through San Francisco, littering cafe menus with $4 slabs of thick bread showered in cinnamon sugar or almond butter and homemade jams, I resisted trying it for a long time. When I caved and ordered one, I finally understood the appeal of just-toasted bread and quality toppings. The toast revolution doesn’t have to be for breakfast only, though — here’s one with creamy ricotta cheese, lemony peas, and crispy prosciutto!
from WordPress https://jonathanwilhoite.wordpress.com/2016/06/02/recipe-ricotta-and-fresh-pea-toast-recipes-from-the-kitchn/
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