Whipped Ricotta Toast with Fruit

Yield

Makes 8 oz.
Whipped Ricotta Toast with Fruit

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

  1. Preheat a broiler or salamander on high. 
  2. With the liquid butter in a butter wheel, butter each side of the bread lightly and place on a quarter-size sheet tray. 
  3. Toast both sides of the bread until golden underneath the broiler or salamander and reserve for plating.
  4. With the whipped ricotta in a pastry bag, place a dot on the serving plate. 
  5. Set the toast on top of the ricotta dot to secure the toast in place. 
  6. Cut the tip into a ¼"-wide opening and pipe a zig-zag side to side covering the entire surface of the toast. 
  7. Add the diced mango, the plum sections, whole raspberries and blueberries as desired. 
  8. Garnish with mint leaves and serve.

Nutrition Information (per serving)

Calories: 513
Fat: 29 g
Saturated Fat: 17 g
Trans Fat: 0 g
Sodium: 443 mg
Carbohydrates: 48 g
Protein: 12 g