Toasts with Ricotta and Warm Balsamic-Caramel Apples

Name: Toasts with Ricotta and Warm Balsamic-Caramel Apples
Yield: 6
Ingredients: Six 3/4-inch-thick slices of white bakery bread or pain de mie; 4 tablespoons unsalted butter, softened; 1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin wedges; 3/4 cup sugar; 2 tablespoons balsamic vinegar; 1/4 cup plus 2 tablespoons water; 3/4 cup chilled ricotta cheese; 2 tablespoons chopped marcona almonds

Toasts with Ricotta and Warm Balsamic-Caramel Apples was pinched from <a href="http://www.foodandwine.com/recipes/toasts-with-ricotta-and-warm-balsamic-caramel-apples" target="_blank">www.foodandwine.com.</a>

"New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes from her three restaurants, including The Spotted Pig, many of them combining hot and cold ingredients. The chilled ricotta served over warm apples here expresses her style and makes an amazingly fast dessert...."

INGREDIENTS

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Six 3/4-inch-thick slices of white bakery bread or pain de mie

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4 tablespoons unsalted butter, softened

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1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin wedges

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3/4 cup sugar

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2 tablespoons balsamic vinegar

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1/4 cup plus 2 tablespoons water

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3/4 cup chilled ricotta cheese

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2 tablespoons chopped marcona almonds

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