skish
IT

Whole wheat toast with persimmon, ricotta and cinnamon

Soft persimmon as a natural jam.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Whole wheat toast with persimmon, ricotta and cinnamon

Per serving

Calories
394 kcal
Protein
14.4 g
Carbohydrates
54.7 g
Fat
14.6 g

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

Ingredients

For 1 serving

  • Whole wheat bread2 slices
  • Ricotta80 g
  • Persimmon120 g
  • Hazelnuts8 g
  • Cinnamonto taste

Contains: gluten, lactose, nuts,

In season: October – December

Method

  1. Toast the wholemeal bread in a toaster or in a pan over medium heat for 2 minutes per side, until golden and crisp.
  2. Meanwhile, halve the persimmon and scoop out the soft flesh with a teaspoon, discarding the skin and stalk; roughly chop the hazelnuts.
  3. Spread the ricotta over the toast and top with the persimmon flesh as if it were jam.
  4. Finish with the chopped hazelnuts and a dusting of cinnamon.

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