Persimmon & Ricotta Toast
Recipes · Breakfast · Recipe, Typed Supps
A fruit most people walk past, on toast, for about six weeks of the year when it is worth it.
Allergens and patterns
Contains gluten, milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 1, sliced (150g) Persimmon — Very high in beta-carotene and best when the flesh has gone almost jelly-soft — firm ones are astringent and unpleasant.
- 1/3 cup (80g) Ricotta — Mild and milky, so it lets the fruit be the flavour, and it adds the protein the fruit has none of.
- 2 slices (70g) Sourdough — Toasted hard. Ricotta is wet and soft bread underneath it goes to paste.
- chopped (15g) Hazelnuts — Toasted and roughly chopped — the only crunch on the plate.
- 2 tsp (10g) Honey — A thin drizzle. Ripe persimmon is already sweet and this is for gloss as much as sugar.
Nutrition per serving
- Calories: 542 kcal
- Protein: 19g
- Carbohydrate: 70.5g
- of which sugars: 37.6g
- Fat: 19.8g
- of which saturated: 6.5g
- Fibre: 7.2g
- Sodium: 564.7mg
Method
- Toast the sourdough well.
- Spread the ricotta thickly and season it with a little salt.
- Lay the persimmon slices over, then the hazelnuts and honey.
Nutrients it supplies
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