the Misi ricotta toast + veggies
One of my all-time favorite restaurants in New York is Misi, an Italian restaurant serving two things, and two things really well: pasta and vegetables (oh, and gelato, that’s incredible too).
My obsession started the week it opened, back in 2018, when I was visiting home from college for the weekend and convinced my mom to drive from the airport straight to the restaurant for dinner. At the time, I wanted nothing more than to open up my own restaurant one day, and had been emailing with Misi’s chef and owner, Missy Robbins, to chat about her career - which is when I learned about her upcoming restaurant opening, Misi. From that very first meal, I knew this restaurant was going to be my place - and it’s been the place to eat for birthdays, breakups, promotions, and everything in between.
The beauty of the restaurant is in its simplicity and consistency - you can be assured to have a great meal there, no matter the time of day or year. One of the most famous dishes Misi has to offer is its whipped ricotta crostini with charred peppers (and sometimes roasted mushrooms or peaches, depending on the season). But, if you can’t get to the actual restaurant, not to worry, because you can easily make it home - and here’s my fool-proof recipe for the creamiest whipped ricotta and deliciously simple roasted veggies to eat alongside it.
(Side note: of course my favorite restaurant’s most popular dish is toast. Very on brand)
prep time: 30 minutes | cook time: 35 minutes
serves: 4
INGREDIENTS
for the whipped ricotta toast:
2 cups (16 oz.) whole milk ricotta cheese
2 tbsp. greek yogurt or sour cream
1 tbsp. olive oil
1/2 tsp. kosher salt
3 thick slices of sourdough, cut into half (6 pieces total)
for the charred peppers:
1 lb. Jimmy Nardello or sweet mini peppers
1/4 cup olive oil
2 garlic cloves, thinly sliced
1 tsp. kosher salt
flaky sea salt, for finishing
for the roasted mushrooms:
1 lb. (8 oz.) mushrooms, preferably trumpet, oyster, or cremini
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. kosher salt
fresh rosemary + flaky sea salt, for finishing
DIRECTIONS
Preheat oven to 400°F.
Make the peppers: on a sheet tray, add peppers, then drizzle olive oil and sprinkle salt on top. Using your hands, toss peppers in olive oil and salt until each pepper is well coated. Arrange in a single layer and bake until jammy and charred, about 35 minutes; halfway through baking, gently shake the tray to allow the peppers to release some steam and sprinkle thinly sliced garlic on top to cook for the last half. Before serving, add peppers to a plate and top with extra olive oil and flaky sea salt.
Make the mushrooms: Cut mushrooms into rough, 1” pieces and add to a small mixing bowl. Add olive oil, balsamic vinegar, and kosher salt and toss until mushrooms are well coated. Add to a small sheet tray and bake for 25-30 minutes, or until mushrooms are tender and browned. You can roast both the peppers and mushrooms at the same time; simply arrange the sheet trays so each have contact with the top broil plate. Before serving, add mushrooms to a plate and top with extra olive oil, fresh rosemary twigs, and flaky sea salt.
Make the whipped ricotta: In the bowl of a food processor, add ricotta cheese, greek yogurt, olive oil and salt and blend until the ricotta is smooth and grain-free - this will take a long while! When you think you’re done blending, blend for another 2 minutes; this is the trick to creamy, smooth whipped ricotta. Add ricotta to a piping bag (or large Ziploc to mimic a piping bag), and chill in the fridge until ready to serve, at least 30 minutes.
Make the toasts: Toast sourdough slices to your preference; I prefer to toast them in a bit of olive oil on the stove for maximum flavor. Cut 1/4” tip off piping bag and pipe the whipped ricotta on top of each toast slice in big, sweeping ribbons. Top with a drizzle of olive oil and flaky sea salt, and serve alongside the charred peppers and roasted mushrooms.
