Ricotta on toasted bread is a weeknight dinner when you have nothing else on hand. This shelf holds only one ingredient, so we build around it with pantry staples, turning creamy ricotta into something substantial and bright.

Serves 2. 15 minutes, 10 at the stove.

About 840 calories a serving, 19 g protein, 30 g carbohydrate, 74 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1/4 cup oil in a small pan over medium-low heat. Mince 3 garlic cloves and add them to the oil, stirring until fragrant but not brown, about 2 minutes, then remove from heat and let cool.
2. Slice the bread 1/2 inch thick and arrange on a sheet pan. Toast under the broiler until golden on both sides, about 3 minutes per side, watching closely.6 min
3. Stir 1/2 teaspoon salt and a few grinds of pepper into the ricotta. Spread about 3 tablespoons ricotta on each warm toast, then drizzle with the garlic oil and a squeeze of lemon juice.

Note Swap the ricotta for whipped feta or goat cheese if you have it. Leftovers keep refrigerated for two days; reheat toast before topping. Serve with a simple green salad dressed with lemon and oil, or roasted vegetables if you have time.