Ricotta, blackberry & pine nut tartine 2016

Ricotta, blackberry & pine nut tartine

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Prep: 5 mins Cook: 5 mins


Serves 2

Try this toasted treat for a quick lunch or brunch with a difference. Smooth ricotta goes well with the sweet-sharp berries

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat13g
  • saturates4g
  • carbs72g
  • sugars19g
  • fibre6g
  • protein18g
  • salt1.4g
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  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 150g pack blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 4 slices of your favourite bread bread (we used sourdough)
  • 100g soft ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 tbsp toasted pine nuts
  • few mint leaves


  1. Warm the maple syrup in a frying pan over a medium heat. Add the blackberries and cook for 4-5 mins, squashing some of the fruit with the back of a wooden spoon to soften it and create a fruity syrup. Meanwhile, toast the bread. To serve, spread some ricotta over each slice, spoon over the warm fruit and juices and top with the pine nuts and mint. 

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