Summer Berry, Ricotta and Fruit Bread Toasts
Photography by Claire Aldous.
No baking required this week, instead a delicious and easy suggestion from Food Editor Claire Aldous for a fabulous breakfast on Christmas day with a chilled glass of bubbles. Enjoy!
INGREDIENTS
1 loaf good fruit bread, sliced and toasted
200 grams firm ricotta*
finely grated zest 1 lemon or lime
⅓ – ½ cup lemon or lime curd
1 punnet each raspberries and strawberries
passionfruit in syrup**
small mint leaves
icing sugar
METHOD
Gently combine the ricotta, zest and curd in a bowl. Hull the berries and cut the strawberries into small wedges.
Spread each toast with ricotta and top with the berries.
Drizzle with a little passionfruit in syrup and garnish with a mint leaf. Dust with icing sugar and serve. Makes 10-12 toasts depending on the size of the loaf
Pantry Notes: *Use a firm, smooth textured ricotta such as Clevedon Valley Buffalo, Zany Zeus or an imported Italian ricotta. **Passionfruit in syrup is available in the baking section at supermarkets and food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!