Cosmic Toast

 

Pro-toast-ination. This often happens each morning as we arrive at the studio. Coffee is brewed and toast made, one piece each, as we prolong the start to a day's work. Usually the toast is a humble affair; a generous smear of butter and a sprinkle of salt and enjoyed before laptops are opened or the wheel has spun. For days when we are home though our toast becomes more luxurious - scoops of homemade hummus, relishes or collapsed berries are piled high on our slices of sourdough and enjoyed as morning tea. 

This recipe is made with berries easily collapsed in a heated pot and used in our home as a replacement for orthodox jam. Layered on a cloud of fresh ricotta, maybe drizzled with honey, and with a sprinkle of pistachio pieces for added crunch, this toast in its shades of purple cosmic brilliance is the perfect bridge between breakfast and lunch.

 
 

Recipe

Ingredients

  • 2 slices of the best sourdough bread you can find
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 100gm ricotta
  • 1 tbsp pistachio pieces
  • A drizzle of honey  
 
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Method

  1. Collapse your berries. Over a medium heat add your berries to a small frypan or saucepan, cover with a lid until they start to sweat, bubble and deflate into a gooey mixture of warm berry goop. Turn the heat down to low, take the lid off and let some of the juice evaporate.
  2. When the berry pulp has thickened into a jelly-like consistency and the liquid has taken on a syrupy feel, take the pot off the heat and let cool.
  3. Lightly toast your bread
  4. Add a nice layer of ricotta to each slice of toasted bread
  5. Add a couple of spoonfuls of the collapsed berries and spread over the top of the ricotta
  6. Sprinkle over some pieces of pistachios
  7. Drizzle with honey
  8. Enjoy with your favourite mid-morning cup of tea or coffee 
 
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Notes

  • Any type of frozen or fresh berries can be collapsed 
  • Place leftover collapsed berries in a jar and place in the fridge - they should keep for a week
  • Enjoy the collapsed berries in place of jam on crepes, on top of granola or porridge