Rye Toast with Ricotta and Warm Plums with Pumpkin Seeds

Instructions

1. 1

   Season the ricotta

   Stir the ricotta together with the lemon zest, 5 ml of the lemon juice, and 0.5 g of the salt. Set aside while you prepare the fruit.

   
2. 2

   Toast the seeds

   Heat a dry pan over medium heat. Toast the pumpkin seeds for 2 minutes, shaking the pan occasionally; when they begin to smell fragrant and puff up in places, transfer them to a plate.

   
3. 3

   Soften the plums

   Cut the plums into wedges. Melt the butter in the same pan, add the plums, and cook them for 3 minutes, cut-side down. Turn them over and add the honey, cinnamon, the remaining 5 ml of lemon juice, and 0.5 g of salt. Heat for another 3–4 minutes, until the plums soften but do not fall apart.

   
4. 4

   Toast the bread

   While the plums cook, toast the bread in a toaster or in a dry pan until golden and crisp, about 2 minutes per side. If the slices do not fit all at once, toast them in batches.

   
5. 5

   Finish the toasts

   Spread the lemon ricotta over the warm toasts, top with the plums and their pan juices, and sprinkle with the toasted pumpkin seeds. Serve immediately while the bread is crisp and the fruit is warm.