Preparation time: 15 minutes
Yield 6 to 8 slices of bread
How about a nutritious, tasty breakfast on the go? Here's our recipe for lemon whipped ricotta sandwiches... three ways!
It's simple: make the whipped ricotta ahead of time, select your topping that morning and enjoy.
Quick AND delicious!
Ingredients
For the toasts:- 300g pack of ricotta cheese
- 3 to 4 tbsp. extra virgin olive oil with lemon Maison Orphée
- Fresh bread, sliced and toasted
For the toppings:
- Choice #1 - Asparagus cut into sections, blanched + Fresh mint + Ground pepper + Pinch of fleur de sel
- Choice #2 - Sliced strawberries + Fresh basil + Crushed pink peppercorn + Pinch of cane sugar
- Choice #3 - Smoked Salmon + Fresh Dill + Ground Pepper + Lemon Zest
Preparation
1. Toast bread slices with a toaster.
2. Meanwhile, in a food processor (or chicken pan), whip ricotta cheese, drizzling in 3 to 4 tablespoons of lemon olive oil until rich and creamy.
3. Next, spread on toasted bread slices and select your preferred topping. For the asparagus, simply blanch in boiling salted water for 60 seconds or until tender but still crisp in the center.
4. Enjoy!
Notes : *Like some toppings, whipped ricotta can be made very well in advance. It will keep for 3 to 5 days in the refrigerator in an airtight container.
Photo Credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe