Lorena Garcias Apricots and Ricotta Cheese Toast Recipe

  • 1 cup water
  • 1/2 cup SPLENDA┬« Sugar Blend
  • 1 vanilla bean, split lengthwise
  • 1 lemon, zested
  • 6 fresh apricots, peeled, halved and pitted
  • 1 tablespoon butter, softened
  • 4 slices bread, toasted
  • 1 cup part-skim ricotta cheese
  • Optional Garnish: vanilla beans
  1. Preheat boiler.
  2. Combine water, SPLENDA(R) Sugar Blend, vanilla bean and lemon zest in a non-aluminum saucepan. Bring to a boil over medium heat, stirring until SPLENDA(R) Sugar Blend dissolves; reduce heat and simmer 10 minutes or until mixture is reduced. Add apricots and simmer for 3 to 5 minutes or until apricots are just tender. Using a slotted spoon, remove apricots from syrup. Set aside.
  3. Spread butter on bread slices. Broil until bread is lightly toasted.
  4. Spoon ricotta cheese on each bread slice, Top with apricots and remaining syrup. Broil 2 to 3 minutes or until thoroughly heated and apricots begin to caramelize. Garnish with a vanilla bean, if desired. Serve immediately.