Sourdough Toast with Whipped Ricotta, Makrut Lime and Strawberries
A delicious combo of crunchy grilled sourdough, whipped ricotta infused with fragrant makrut lime sugar and evoo, and a mix of sweet fresh and tangy orange & balsamic strawberries.
Equipment
- 1 grill pan
- 1 small sauce pan
- A spice grinder
Ingredients
For the Grilled Sourdough:
- 4 1-cm thick pieces of sourdough bread
- 3 tbsp olive oil
For the Whipped Ricotta:
- 150 g ricotta cheese
- 4-5 makrut lime leaves stalks removed
- 1 tsp fine white sugar
- 1 tbsp evoo
For the Toppings:
- 12 large sweet strawberries sliced
- 1/3 cups orange juice
- 10 g brown sugar
- 1 tbsp balsamic vinegar
- 1 tbsp roasted pine nuts
- Rock salt
Instructions
To make grilled sourdough toasts:
- Heat 3 tbsp of olive oil in a grill pan to medium-high.
- Add slices of sourdough bread and fry for a couple of minutes on each side, until golden and crunchy.
- Transfer to a plate and let cool.
To make whipped ricotta:
- Blitz makrut lime leaves and 1 tsp of white sugar in a spice grinder. If you don't have a grinder, chop the leaves as finely as you can and mix with extra fine caster sugar.
- Place 150g ricotta cheese into a large bowl. Add 1 tbsp extra virgin olive oil, 1 tsp of makrut lime sugar and whisk with a hand mixer until smooth and fluffy.
To make orange & balsamic strawberries:
- Heat a small sauce pan to medium-high. Pour in 1/3 cups of orange juice and add 10g brown sugar. Stir to dissolve the sugar.
- Add 1 tbsp of balsamic vinegar and bring to simmer.
- Add half of the sliced strawberries and cook over medium-high heat until the liquid has reduced to a glaze.
- Remove the strawberries and let cool.
To assemble:
- Spread whipped ricotta over the toasts and season with a little rock salt.
- Top with a mix of cooked and fresh strawberries and sprinkle over some more makrut lime sugar.
- Serve garnished with roasted pine nuts.
Notes
- If you are short on time, just use fresh strawberries - your toast will still be amazing!