skish
IT

Rye bread with ricotta, raspberries and chia seeds

Raspberries crushed into an instant jam, with chia seeds.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Rye bread with ricotta, raspberries and chia seeds

Per serving

Calories
298 kcal
Protein
11.3 g
Carbohydrates
42 g
Fat
10.2 g

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

Ingredients

For 1 serving

  • Rye bread50 g
  • Ricotta60 g
  • Raspberries80 g
  • Chia seeds5 g
  • Honey5 g

Contains: gluten, lactose,

In season: June – September

Method

  1. In a small bowl crush the raspberries with a fork together with the honey and chia seeds and leave for 3 minutes, until the seeds swell and thicken the mixture.
  2. Meanwhile 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.
  3. Spread the ricotta on the bread and top with the raspberry mixture.

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