This is another one of Micro’s seasonal toasts that I’m in love with. Creamy ricotta, rhubarb poached in ginger honey, and rhubarb jam, sprinkled with orange zest and pistachio bits, on what I still feel is one of the best sourdoughs on the island. It’s a delightful mix of sweetness and tartness, creaminess and crunchiness, on a foundation of a chewy sourdough.

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