Banana Ricotta Toasts with Pecans, Dates and Honey

Martha Stewart Living

• 2 tablespoons part-skim ricotta cheese
• 1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
• 1/2 small ripe banana, sliced on the bias
• 1 medium pitted date, preferably Medjool, thinly sliced
• 1 tablespoon coarsely chopped toasted pecans
• 1 teaspoon honey, such as acacia
• Coarse salt and freshly ground pepper

Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.