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.
- 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
- 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.
- 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.
- Lightly toast your bread
- Add a nice layer of ricotta to each slice of toasted bread
- Add a couple of spoonfuls of the collapsed berries and spread over the top of the ricotta
- Sprinkle over some pieces of pistachios
- Drizzle with honey
- Enjoy with your favourite mid-morning cup of tea or coffee
- 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