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Sourdough Toast with Ricotta and Fresh Fruit

Ingredients

  • 8 slices wholegrain sourdough bread
  • 150 g reduced-fat ricotta
  • 3 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 4 figs, sliced
  • 1 cup (125 g) raspberries
  • 2 tablespoons shredded fresh mint

Preparation

  1. Toast the sourdough bread until golden brown
    on both sides. Let it cool slightly.
  2. Combine the ricotta, honey and cinnamon in a small bowl. Thickly spread the ricotta mixture over the toast.
  3. Top the toast slices with the figs and raspberries, and scatter with mint leaves to serve.

Serves 4
Preparation: 10 minutes
Cooking: 2 minutes

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