Toast seems to be everywhere these days. From restaurant menus to Instagram feeds, one can’t escape an image of crusty, toasted bread with an endless variety of toppings from poached eggs to avocado roses. Jane and I are certainly big fans and love the versatility it brings to breakfast, lunch, and dinner. One of our most recent favorites was found at a local Dallas restaurant that opened just under a year ago.
The Theodore serves elevated bar food alongside a wonderful selection of crafted cocktails. However, it was the White Bean Ricotta toast on their menu that always stood out to us and our friends. Perfectly toasted house made bread, a thick layer of ricotta, and savory blend of corona beans and leeks on top. It was delicious every time! Sadly, that appreciation seemed to have been limited to just our little group of admirers as the toast was removed from the menu earlier this year.
Despite its tragic fate, our cravings lived on and we decided to take matters into our own hands by making a version at home. We added a bit more to the ricotta mix with lemon zest and diced shallots but stayed as true to the original’s flavors as possible. We’ll also keep visiting the Theodore as well. Besides, a properly made cocktail is the best preparation for shopping at the mall.
16 oz fresh ricotta
1 tbsp of lemon zest
1 shallot, finely diced
1 tsp salt
1/4 tsp of pepper
1 can (15oz) cannellini beans
(or any large white bean), drained
1 tbsp of olive oil
1 tbsp chives, finely chopped
1 tsp salt
1/4 tsp of pepper
2 tbsp butter
1 cup of sliced leeks
6 pcs of toast, thickly sliced and toasted
sliced radish and chopped arugula
for garnish
Prepare the ricotta about two hours ahead by mixing the ricotta, lemon zest and chopped shallots in a small mixing bowl. Combine with salt and pepper. Cover and refrigerate.
After two hours, place the beans, oil, and chives with salt and pepper in a small pot, stir together, and allow to marinate while you caramelize the leeks.
Heat the butter in a sauce pan and melt at a medium low heat, add leeks and stir frequently until caramelized (about 15 minutes). When finished, add to small pot with the beans and bring heat to medium low, stirring occasionally as they warm.
Toast 6 slices of bread. We used homemade country fresh bread but anything crusty and rustic will do.
When toast is ready, spread the ricotta over the toast, and then spoon the beans and leeks over the top. Garnish and serve.
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