Rye bread with ricotta, orange marmalade and orange segments

Ingredients

For 1 serving

• Rye bread50 g
• Ricotta50 g
• Orange marmalade15 g
• Orange1

Contains: gluten, lactose,

In season: December – March

Method

1. Toast the rye bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
2. Meanwhile peel the orange to the flesh: slice off the top and bottom, then cut away the peel and white pith with the knife, following the curve of the fruit.
3. Cut between the membranes to release whole segments, catching the juice in a small bowl.
4. Spread the ricotta on the bread, then a thin layer of orange marmalade; serve the orange segments alongside.