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


  • 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


  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. 

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