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Ricotta toast with walnuts and seeds
Ricotta on toast, with walnuts and seeds. Breakfast, brunch or a light supper.
- Servings
- 2 servings
- Prep time
- 5 min
- Cook time
- 6 min
- Total time
- 11 min
Ingredients
- 200 g Ricotta Spiga Gourmet
- 2 slices Wholemeal or seeded bread
- 30 g Walnuts
- 1 tsp Seeds (linseed, sesame or a mix)
- Olive oil
- Sea salt
Method
- 01
Toast the bread lightly until crisp, in a toaster or a pan.
- 02
Spread the Ricotta Spiga Gourmet over the slices, unevenly, to keep a natural texture.
- 03
Roughly chop the walnuts.
- 04
Scatter the chopped walnuts over the ricotta.
- 05
Sprinkle the seeds evenly over the toast.
- 06
Optional: a twist of freshly ground black pepper.
- 07
Serve immediately.
Toast the walnuts for a minute in a dry pan before chopping them. It completely changes what they bring.
And build the toast just before eating it: the bread softens quickly with the moisture of the ricotta.