skish
IT

Wholemeal bread with ricotta, loquats and almonds

Sweet-tart May loquats over ricotta and almonds.

  • 8 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Wholemeal bread with ricotta, loquats and almonds

Per serving

Calories
284 kcal
Protein
11.6 g
Carbohydrates
35.6 g
Fat
11.3 g

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

Ingredients

For 1 serving

  • Whole wheat bread50 g
  • Ricotta60 g
  • Loquats5
  • Almonds8 g

Contains: gluten, lactose, nuts,

In season: May – June

Method

  1. Wash the loquats, peel them by pulling off the thin skin with your fingers or a small knife, halve them and remove the stones and the inner membrane; cut each half into 2 wedges.
  2. Roughly chop the almonds with a knife.
  3. Toast the wholemeal bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
  4. Spread the ricotta on the bread and top with the loquats and almonds.

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