1 Chabaso ciabatta, sliced and toasted
8oz Liuzzi ricotta di bufala (or your favorite ricotta)
6oz apple butter
1.5oz toasted pistachios, chopped
1 bunch of sage leaves, lightly fried in olive oil, broken into small pieces
1/4 cup of olive oil
Heat oil in medium sauté pan until shimmering. Set a plate down near stove lined with paper towels to drain sage after frying.
Add sage leaves to hot oil and turn off heat. Stir the sage with a spotted spoon until it is dark and crispy, about a minute or so
Lift sage out of oil with slotted spoon and drain on paper towel lined plate. Season with salt.
Spread ricotta di bufala on toasted ciabatta.
Spoon on about 1.5 tablespoons of apple butter per piece.