Ricotta, blackberry & pine nut tartine
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.2 ratingsRate
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Try this toasted treat for a quick lunch or brunch with a difference. Smooth ricotta goes well with the sweet-sharp berries
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp maple syrup
-
150g pack blackberries
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4 slices of your favourite bread bread
(we used sourdough)
-
100g soft ricotta
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1 tbsp toasted pine nuts
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few mint leaves
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Nutrition: per serving
- kcal486
- fat13g
- saturates4g
- carbs72g
- sugars19g
- fibre6g
- protein18g
- salt1.4g
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Method
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step 1
Warm the maple syrup in a frying pan over a medium heat. Add the blackberries and cook for 4-5 mins, squashing some of the fruit with the back of a wooden spoon to soften it and create a fruity syrup. Meanwhile, toast the bread. To serve, spread some ricotta over each slice, spoon over the warm fruit and juices and top with the pine nuts and mint.
Recipe from Good Food magazine, October 2016
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A star rating of 5 out of 5.2 ratings
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