Grapefruit Brulee and Ricotta Toast

What you will need:

2 Slices of crusty bread, toasted

1 Cup Light or Whole Milk Ricotta Cheese

1 Tbsp. Confectioner’s sugar

1/2 Tsp. Vanilla

Splash of milk, heavy cream or half-and-half

1/2 Cup Red or Pink Grapefruit supremes

1-2 Tbsp. Brown sugar

1/4 Cup Patricia and Paul White Balsamic Grapefruit Vinegar

2 Tbsps. Hazelnuts, finely chopped or crushed

Pinch of flaky salt (optional)

Preparations:

1) Heat your oven’s broiler to high. Toast your bread.

2) Using a hand mixer, beat the ricotta, confectioner’s sugar, vanilla and splash of milk in a chilled bowl until light and fluffy. Put it to the side.

3) Heat the balsamic vinegar in a small saucepan on the stove until boiling. Let boil about a minute and take off the heat. The vinegar will get syrupy as it sits.

4) Lay your grapefruit Supremes on a tin foil lined baking sheet. Top each grapefruit segment evenly with the brown sugar. Put under the broiler for about a minute. Watch carefully. You want the sugar to melt and caramelize just like creme Brulée but you don’t want it to burn. Once done, remove from the oven.

5) Slater each piece of toast with half the ricotta mixture. Top each with half of the caramelized grapefruit. Drizzle with the balsamic syrup and sprinkle with the crushed hazelnuts and a little flaky salt if using. Enjoy!