Whipped Ricotta Toast with Fruit
Servings
8 oz
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Ingredients
- 1 ct. Gordon Choice Honey Wheat Bread, sliced
- ⅝ tsp. Clarified Butter Oil
- 4 oz. Recipe: Whipped Ricotta
- ⅓ tsp. Mango
- ⅔ tsp. Red Raspberries
- ½ oz. Plums
- ½ c. Blueberries
- 1 ct. Markon Mint Leaves
Recipe Preparation
- Preheat a broiler or salamander on high.
- With the liquid butter in a butter wheel, butter each side of the bread lightly and place on a quarter-size sheet tray.
- Toast both sides of the bread until golden underneath the broiler or salamander and reserve for plating.
- With the whipped ricotta in a pastry bag, place a dot on the serving plate.
- Set the toast on top of the ricotta dot to secure the toast in place.
- Cut the tip into a ¼”-wide opening and pipe a zig-zag side to side covering the entire surface of the toast.
- Add the diced mango, the plum sections, whole raspberries and blueberries as desired.
- Garnish with mint leaves and serve.
