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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!