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Spiced Whipped Ricotta & Roasted Crushed Pistachios


Serves 4

YOU’LL NEED

500g ricotta
60ml maple syrup
5g cinnamon, ground
5g cardamon, ground
3g nutmeg, ground

TO SERVE

4 slices cracked rye sourdough, fresh
500g spiced whipped ricotta
100g pistachios, roasted and crushed
50ml maple syrup

METHOD

Preheat oven to 150 °C. Roast pistachios for 12 minutes and allow to cool. Lightly salt pistachios and place in a small plastic bag or between cling film. Gently crush them by tapping them with a rolling pin. Place in a bowl and set aside until ready to use.

In a food processor, combine ricotta, spices and maple syrup and blend until smooth.

Spread a generous amount of whipped ricotta over a slice of fresh cracked rye sourdough. Sprinkle with crushed pistachios and drizzle with maple syrup.

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