Ricotta, blackberry & pine nut tartine
Ingredients
- Step 1 2 tbsp maple syrup
- Step 2 150g pack blackberries
- Step 3 4 slices of your favourite bread bread (we used sourdough)
- Step 4 100g soft ricotta
- Step 5 1 tbsp toasted pine nuts
- Step 6 few mint leaves
Calories: 486
Carbohydrate: 72 g
Protein: 18 g
Fat: 13 g
Cook time: 10 minutes
Prep time: 5 minutes
Total time: 15 minutes
Servings: 2
TAGS
Lunch
Snack
1 of 5-a-day
Blackberry
Fibre
Lunch
ricottum
Sophie Godwin
Tartine
Toast
Vegetarian
Directions
- 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.