Ricotta Toast with California Cantaloupe Jam
Ricotta toast with cantaloupe jam and sea salt. Sweet-savory breakfast bite.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Bread knife
- Oven
- Baking sheet
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 California cantaloupe melon (4 ½ pounds, 8 cups cubed)
- 1-1/2 cups sugar
- 1/4 cup lemon juice
- Pinch of salt
- 1 baguette, cut into roughly 18 pieces
- 1-1/2 cups Real California ricotta cheese
- Flakey sea salt, for serving
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