Whipped ricotta, strawberry and dark chocolate bruschetta - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Whipped ricotta, strawberry and dark chocolate bruschetta

INGREDIENTS

1 cup ricotta cheese

1 tsp. vanilla extract

2 tsp. honey

1 cup strawberries, quartered

1/4 cup walnuts, roughly chopped

50g dark chocolate, melted

4 slices sourdough bread, toasted

METHOD

Add ricotta cheese, vanilla extract and honey to a mixing bowl. Whip the ricotta and other ingredients with a whisk until light and fluffy.
To melt chocolate, add 4cm of water to a medium saucepan and bring to a very gentle simmer. Add chocolate to a heat-safe bowl and place on top of the saucepan. Stir with a spatula until the chocolate melts and becomes smooth. Remove the bowl from heat and allow it to cool.
Spread the ricotta mixture on toast and top with strawberries, walnuts and dark chocolate.

Recipe created for Victorian Strawberries.

Serves

2

METHOD

Add ricotta cheese, vanilla extract and honey to a mixing bowl. Whip the ricotta and other ingredients with a whisk until light and fluffy.
To melt chocolate, add 4cm of water to a medium saucepan and bring to a very gentle simmer. Add chocolate to a heat-safe bowl and place on top of the saucepan. Stir with a spatula until the chocolate melts and becomes smooth. Remove the bowl from heat and allow it to cool.
Spread the ricotta mixture on toast and top with strawberries, walnuts and dark chocolate.

Recipe created for Victorian Strawberries.

MADE THIS RECIPE?

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