skish
IT

Multigrain bread with ricotta, blackberries and honey

Crushed blackberries over ricotta for an August breakfast.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Multigrain bread with ricotta, blackberries and honey

Per serving

Calories
273 kcal
Protein
13.1 g
Carbohydrates
36.4 g
Fat
9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Multigrain bread50 g
  • Ricotta60 g
  • Blackberries80 g
  • Honey6 g

Contains: gluten, lactose,

In season: July – September

Method

  1. Toast the multigrain bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
  2. Meanwhile gently rinse the blackberries in a sieve and let them drain on kitchen paper.
  3. Spread the ricotta on the bread, lay the blackberries on top and crush them lightly with a fork, so the juice streaks the ricotta.
  4. Finish with a drizzle of honey.

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