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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