Okay, this one takes longer than 30 minutes start to finish, but take one bite into the ricotta, baked broccolini, and—for an unexpected twist—preserved lemon-topped toast and you'll see why it's worth the relatively minimal hassle. We recommend making at least a few batches if you want leftovers because these babies are going to go fast. Get the recipe here.

Johnny Miller
InStyle Staff
Feb 25, 2016 @ 5:00 pm

Step aside, avocado toast. There's a new game-changing recipe in town, and it just may be the star of your next dinner party. These artfully assembled appetizers are the brainchild of author Leela Cyd, whose upcoming cookbook, Food with Friends ($14; amazon.com), focuses on effortless, crowd-pleasing dishes, and call for ricotta, baked broccolini, andfor an unexpected twistpreserved lemon. “If you make something super-yummy, they'll come over in droves,” she tells InStyle. We recommend making at least a few batches if you want leftovers, because these babies are going to go fast.

Broccolini Ricotta Toasts with Preserved Lemon

Makes 12 toasts

Active Time 35 minutes

Total Time 1 hour


1 15 oz tub whole milk ricotta
1 tbsp finely chopped preserved lemon (peel and pulp), plus 1 whole preserved lemon, thinly sliced for garnish
Fine sea salt
1 clove garlic, minced
1 baguette (or any simple artisanal bread), cut on the diagonal into 12 half-inch slices
6 tbsp olive oil, divided
4 cups broccolini florets, cut into 2-inch lengths
cup orange marmalade ($4/16 oz. Duerr’s; englishteastore.com)
Chili flakes, for garnish
Leaves from 4-5 fresh thyme sprigs, for garnish
1 lemon, halved

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1. Preheat oven to 450˚F and line two baking sheets with tinfoil.
2. In a medium bowl, whisk together ricotta, finely chopped preserved lemon, ¼ tsp sea salt, and garlic until combined. Set aside.
3. In a large bowl, toss the baguette slices with 2 tbsp olive oil and a pinch of salt. Spread slices out onto one lined baking sheet and bake for 10 minutes until golden brown. Transfer toasts onto a serving platter.
4. Toss the broccolini with the remaining 4 tbsp olive oil and spread them onto the two baking sheets allowing room for even browning.
5. Bake florets for 10 minutes, rotate pans, and continue baking for 5 minutes more, until leaves are crisped and brown. Remove from oven.
6. Spread each toast with a thin layer of marmalade, and top with 1-2 tbsp of the ricotta mixture and about 3 broccolini pieces.
7. Garnish with a sprinkling of chili flakes, fresh thyme leaves, salt, and preserved lemon slivers, plus a little squeeze of fresh lemon juice. Divide the toasts onto small white platters and disperse them throughout the table. Serve at room temperature.

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For more of Cyd's recipes, pick up the March issue of InStyle, now available on newsstands and digital download.

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