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Sweet bruschetta with blackberries, ricotta and mint

Late-summer blackberries and fresh mint on ricotta and crisp bread.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Sweet bruschetta with blackberries, ricotta and mint

Per serving

Calories
346 kcal
Protein
13.5 g
Carbohydrates
54.7 g
Fat
9.6 g

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

Ingredients

For 1 serving

  • Bread2 slices
  • Ricotta80 g
  • Blackberries120 g
  • Honey1 teaspoon
  • Mint1 g

Contains: gluten, lactose,

In season: July – September

Method

  1. Gently rinse the blackberries in a sieve and dry them on kitchen paper; pick the mint leaves and chop them finely.
  2. In a small bowl, lightly crush half the blackberries with a fork together with the honey and mint.
  3. Toast the bread in a toaster or on a griddle over medium heat for 2 minutes per side, until golden and crisp.
  4. Spread the ricotta over the toast and top with the crushed and whole blackberries.

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