I was looking to use up some ricotta cheese and made two quick dishes. The first was breakfast toast; I toasted some bread, spread some ricotta cheese on top, sprinkled some pumpkin seeds, and then drizzled some honey on top. It was surprisingly good and filling!
The other dish I made was sliced sweet potatoes baked at 425 degrees with a little Olive oil, salt and pepper. Once cooked, I added a dollop of ricotta cheese and sprinkled dried cranberries and pumpkin seeds. The combination of flavors with the sweet potato was great and could make for an easy side dish or even an appetizer.
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