Summer Berry, Ricotta and Fruit Bread Toasts

, from Issue #0. 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.

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