Ricotta, blackberry & pine nut tartine
Try this toasted treat for a quick lunch or brunch with a difference. Smooth ricotta goes well with the sweet-sharp berries
- Prep:5 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 486
- fat 13g
- saturates 4g
- carbs 72g
- sugars 19g
- fibre 6g
- protein 18g
- salt 1.4g
Ingredients
- 2 tbsp maple syrup
- 150g pack blackberries
- 4 slices of your favourite bread bread (we used sourdough)
- 100g soft ricotta
- 1 tbsp toasted pine nuts
- few mint leaves
Method
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.
