Apple Fest: Apple Ricotta Toasts

We're almost at the end of apple fest and soon will be moving on to pumpkin fest (oh yeah, and this is still a book review blog too, right?  The Marriage Plot and Game of Thrones coming soon).   This Apple Ricotta toast is something for the easy but indulgent breakfast/brunch hopper. I saw it on Food and Wine's website, and the recipe is from April Bloomfield, whose Spotted Pig restaurant I love in NY and whose cookbook, a Girl and Her Pig, I am also a big fan of, for the pictures at least, I have not made anything from it yet.  This toast attracted be because it was different than the usual apple breakfast concoctions - muffins, breads, pancakes and because it had fresh ricotta, which is one of my favorite things to eat.  The recipe calls for thickly sliced pan de mie or other fancy bakery white bread. I went with Trader Joe's Texas Toast and I must say it was a revelation.   I generally don't eat white bread, so have never had this before, though I have seen it often on my sister's kitchen counter.  The bread was perfect for this dish   - it is a thickly sliced enriched white bread - kinda like challah but not quite as rich, making it a good base for the buttery apples and cheese.   Since the bread is so thick, one piece of toast is the perfect portion per person.  This is something you could whip up as a treat for yourself or as a dish for guests.  And while the bread and cheese are great, in truth this is all about the sweet buttery pile of apples.  Enjoy.

Apple Ricotta Toasts, adapted from Food and Wine (for 4 servings)
(printable recipe)

4 thick slices of bakery white bread, or Texas Toast (I recommend Trader Joe's)
4 tablespoons softened unsalted butter
4 granny smith apples, peeled, cored and sliced into wedges
3/4 cup sugar
2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons water
1 cup fresh ricotta cheese
chopped nuts of choice

Directions:

1. To prepare toast, heat broiler to high.
2. Lightly butter both sides the toasts with 1 tablespoon of the butter.
3. Put the toast under the broiler till lightly toasted - about 30 seconds to 1 minute per side.
4. Set aside toast on serving plate.
5. To make apples, melt the remaining butter in a saute pan.
6. Add the apples and saute over medium heat until lightly browned and softened, about five minutes.
7. Add the sugar and cook, stirring, 3 minutes more until lightly caramelized.
8. Add the balsamic vinegar and the water and bring to a low boil.  Cook until the sauce is syrupy and reduced, about 4 minutes.
9. Spread some ricotta onto the toast, spoon the apples and sauce over.  Cut in half if you like and serve.