Summer Berry, Ricotta and Fruit Bread Toasts
Photography 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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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.