Sourdough toast with bananas, strawberries and ricotta

Sourdough toast with bananas, strawberries and ricotta

By
From
How I cook
Serves
4
Photographer
Jason Lowe

This quick and simple dish reminds me of Sydney, a city that does breakfast very well. If I happen to be there on a weekend morning, I’ll often stop and breakfast at one of the sidewalk cafés, with the newspapers, watching the world go by. Like so many simple dishes, this one relies on using the best possible ingredients. It is a breakfast for the warmer summer months – when something cool, gently sweet and refreshing is called for.

Ingredients

Quantity Ingredient
4 slices crusted sourdough bread
2 bananas, peeled
12 strawberries
4 tablespoons mild-flavoured honey
4 tablespoons fresh ricotta, preferably buffalo milk
a little lemon juice

Method

  1. Grill the sourdough bread on both sides until golden brown, then allow to cool slightly.
  2. Split the bananas in half lengthways. Slice the strawberries in half.
  3. Place a slice of sourdough toast on each plate and spread with some of the honey. Arrange the banana and strawberries on top, spoon on the ricotta and drizzle over the remaining honey. Finish with a little squeeze of lemon juice.

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