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On weekdays, my breakfast is oatmeal. It’s fast, healthy, and doesn’t require much brain power in the early hours of the morning. On weekends however, I like to break from routine and indulge a little bit. I had some beautiful strawberries that Meinhilde and Raphael picked at Whittamore’s Farm and a tub of vanilla ricotta. Why not try a simple tart to celebrate the aroma and sweetness of these fruits?
Berry and Ricotta Tartine
makes one tartine
Ingredients
- one piece of crusty bread or a fresh mini pita
- ⅛ cup vanilla ricotta, or plain ricotta mixed with two drops vanilla extract and a sprinkle of sugar
- one handful of the freshest fruits you can find (above strawberries and raspberries, below a persimmon)
Instructions
- Freshly slice a piece of bread, and lightly toast it if it needs a little bit of crisping up.
- Spread the ricotta evenly over bread.
- Slice the fruits into bite size pieces if necessary. Below I used a persimmon, which is a luscious orange fruit that is strikingly buttery and caramel-y.
- Artfully arrange on the pita- rows or circular patterns generally look divine!
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