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
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.