Spiced Whipped Ricotta & Roasted Crushed Pistachios
60ml maple syrup
5g cinnamon, ground
5g cardamon, ground
3g nutmeg, ground
4 slices cracked rye sourdough, fresh
500g spiced whipped ricotta
100g pistachios, roasted and crushed
50ml maple syrup
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.