Summer Berry, Ricotta and Fruit Bread Toasts

. December, 2014
Photography by Claire Aldous.
    Summer Berry, Ricotta and Fruit Bread Toasts

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.