Savour the last of the summer berries with this delicious option for brunch. The lemon ricotta is the perfect combination of flavours, with the sharp ricotta, zesty lemon and some sweetness from honey. It holds the base flavours with some fresh blueberries and cinnamon on top for satisfaction.
Serves: 4
INGREDIENTS:
- 4 slices of sourdough
- ½ cup ricotta
- ½ lemon, zest
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- ½ cup blueberries
- Cinnamon for dusting
INSTRUCTIONS:
- Toast the sourdough until golden brown.
- While the toast is cooking, mix ricotta, lemon zest and juice and honey together in a small bowl.
- Place the cooked toast on plates to serve, spread lemon ricotta evenly across each piece.
- Top with blueberries and a dusting of cinnamon
- Best eaten fresh while the toast is still warm.
