A few weeks ago, a couple of friends and I had breakfast at Jean-Georges Beverly Hills. The restaurant and The Rooftop by JG (great views of LA) are part of the Waldorf Astoria Beverly Hills Hotel. Being a Jean Georges restaurant, there was no shortage of delicious offerings on the menu, so we ordered a few to share. This open-face ricotta toast with stone fruit, a special that day, was one such item. Although it was considered a breakfast item, I easily imagined serving it for dessert as well. The ricotta cheese mellows out the sweetness of the fruit while the sprinkling of seeds adds an interesting texture and introduces a bit of savory. And, visually, isn’t it just so pretty?
I replicated it as a summer dessert and not surprisingly, it was a big hit. The key is using the best fresh, quality ingredients.
2 slices thick brioche bread, toasted
1 peach, sliced
1 plum, sliced
1/2 c. whole milk ricotta cheese
1-2 tsp. honey
1/2 tsp. vanilla extract (optional)
sprinkling of black sesame seeds (I think sunflower or crushed pistachio would work well too)
nasturtium or other edible flower available at the market
Layer ricotta whipped with honey and vanilla over toasted brioche, then sprinkle fruit, flowers and seeds. That’s it!
Fresh figs, or berries would also be a tasty option.