Ricotta, strawberry and cinnamon toast9

Posted on February 8, 2011 by ChristieBreakfast, Vegetarian

Update 9/2/11: The lovely Leigh made this for lunch yesterday and posted a pic on flickr. Her version looks great, don’t you think?

I’m continuing my healthy breakfast theme with this little beauty. I’m a big fan of soft cheese and fruit as a breakfast combo.

The great thing about this simple recipe is that it is adaptable to whatever seasonal fruit you have on hand. It’s really good with ripe banana, crisp pear or white peach, to name a few.

You can even transform it into a quick dessert by ditching the toast and adding a handful of nuts. Enjoy with a teaspoon to make it last longer. You might remember a few years ago I did it with juicy blood oranges.

One last note – make sure you use really fresh ricotta from the deli. Not that nasty gritty, too-smooth stuff in a tub at the supermarket. And find a nice strong tasting honey, perhaps with floral undertones. I’m currently enjoying one aptly called ‘Heavenly Honey’ from Grafton, NSW.

Happy cooking, Christie x

Ricotta, strawberry and cinnamon toast recipe

serves 2

2-4 slices of bread (Depends how hungry you are. I used Abbott’s Village Harvest Seeds and Grains.)
4-8 tablespoons fresh ricotta
pinch of cinnamon
2-4 large strawberries, sliced (or other fruit of your choice, banana and pear are good)
2-4 teaspoons honey

1. Toast all the slices of bread and let them cool slightly on serving plates. Spread each piece with two tablespoons of ricotta.

2. Sprinkle cinnamon over each piece and top with one sliced strawberry. Drizzle each with a teaspoon of honey and serve.

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