Coco’s Ricotta Toast

Coco’s Ricotta Toast.

Jo Marie Scaglia’s daughter, Star, was the third grandchild to call her grandmother, Kathy Scaglia, Coco. The name now proudly has a place on Jo Marie’s menu at Caffetteria Modern Cafe and Marketplace in Prairie Village, Kansas. Coco’s Ricotta Toast is one of several toasts offered and was developed as an homage to one of Kathy’s favorite childhood breakfasts: toast with fresh ricotta and preserves. Jo Marie's version spreads fresh ricotta on a toasted English muffin with a drizzle of a lavender-lemon-honey syrup.

“Toast is one of my comfort foods, and [it's] easy to make. The way the ricotta melts on the warm toasted bread is one of my favorites.” –Jo Marie Scaglia

Coco’s Ricotta Toast

Recipe courtesy Jo Marie Scaglia, owner, Caffetteria Modern Cafe and Marketplace and The Mixx

 

Serves | 1 |

Lavender-Lemon-Honey Syrup (Yields about 2 cups)

  • 1 cup granulated sugar
  • 1 cup water
  • ½ cup honey
  • 2 tsp dried culinary lavender
  • zest and juice of 2 lemons

Coco’s Ricotta Toast

  • 4 Tbsp fresh ricotta cheese
  • 1 English muffin, halved and toasted
  • 3 Tbsp lavender-lemon-honey syrup (recipe below)
  • 10 sunflower shoots or pea shoots
  • 1 pinch dried culinary lavender

| Preparation – Lavender-Lemon-Honey Syrup | In a small saucepan over medium heat, add all ingredients and bring to a slight boil. Stir mixture until it turns clear. Reduce heat to low and simmer for 10 minutes. Remove from heat, let cool and refrigerate until ready to serve.

| Preparation – Coco’s Ricotta Toast | Spread ricotta over both halves of warm, toasted English muffin. Drizzle lavender-lemon-honey syrup over ricotta and garnish with sunflower or pea shoots and culinary lavender. Serve.

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Jenny is Feast's contributing editor for Kansas City. She brakes for chef's coats.

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