Bananas, strawberries and ricotta on sourdough
Serves 1 (just multiply the amounts according to how many are eating)
Sunday 09 August 2009
For some reason, this dish reminds me of my home town of Sydney – I think perhaps because it is quite Australian in feel.
Sydneysiders love breakfast and on the weekends all the cafés along the beach are spilling out with people hungrily eating after a swim in the surf.
1 slice of 1/2-inch-thick sourdough bread
2 tbsp of very fresh ricotta cheese
1 banana, peeled, sliced in half lengthwise
4 strawberries, sliced in half
1/2 tbsp light flavoured honey, such as acacia
A tiny pinch of salt
A squeeze of lemon juice
Grill the bread until golden- brown, spoon over the ricotta, arrange the banana and strawberries on top and drizzle over the honey.
Finish with the smallest crumble of salt and a squeeze of lemon juice.
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