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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
  • Serves 2
  • Easy
  • Calories 486
  • Carbohydrates 72
  • Saturated Fat 4
  • Sugar 19
  • Protein 18
  • Fat 13
  • Fibre 6
  • Salt 1.4

Nutrition per serving

  • Calories 486
  • Carbohydrates 72
  • Saturated Fat 4
  • Sugar 19
  • Protein 18
  • Fat 13
  • Fibre 6
  • Salt 1.4

Ingredients

  • 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

Method

  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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