Ricotta Toast with 6 Easy Ways to Top It

For the Toast and Whipped Ricotta

• 15 ounces whole milk ricotta
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 8 thick slices of Whole grain or sourdough bread, toasted

For Blistered Cherry Tomato Toast

• 1 tablespoon extra virgin olive oil
• 1 pint cherry tomatoes
• 1/4 teaspoon kosher salt
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon sherry vinegar

For Prosciutto, Peaches, and Aleppo Pepper Toast

• 1 shallot, sliced into thin rounds
• 1 tablespoon lemon juice
• 2 peaches, sliced into thin wedges
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon Aleppo pepper
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 4 ounces prosciutto or jamón serrano
• 1 tablespoon honey
• Torn fresh mint leaves, for garnish

For Mushrooms with Garlic and Rosemary Toast

• 2 tablespoons extra virgin olive oil
• 1 pound mushrooms, thinly sliced
• 1/2 teaspoon kosher salt
• 2 garlic cloves minced
• 1 teaspoon chopped fresh rosemary
• 3 tablespoons dry white wine (or 2 tablespoons water and 1 tablespoon white wine vinegar)
• freshly ground black pepper

For Roasted Grapes, Fennel Seed, and Rosemary Toast

• 2 cups seedless red grapes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon fennel seeds
• 1/2 teaspoon Finely chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

For Strawberries and Basil Toast

• 1 pint strawberries, hulled and sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup roughly chopped fresh basil, plus more for garnish

For Warm Dates, Walnuts, and Sage Toast

• 1 tablespoon extra virgin olive oil
• 16 dates, pitted and quartered
• 1 teaspoon grated lemon zest
• 1/4 cup toasted walnuts, chopped
• Flaky sea salt, to taste
• fresh sage, torn or roughly chopped