FOOD FOR THOUGHT - STRAWBERRY & RICOTTA BRUSCHETTA


Travel and food writer Alexandra Dudley shares this refreshing sweet treat - perfect for a garden party or picnic.

"I adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing.
This is one of my favourite things to enjoy alongside rosé."


INGREDIENTS

| Serves 4 |
• 300g strawberries
• 250g ricotta
• Sea salt
• Zest of 1 lemon
• 1tbsp pink peppercorns
• Fresh mint leaves
• Slices of toasted sourdough to serve

 METHOD

Wash and slice the strawberries into roughly 5mm slices.

Season the ricotta generously with a good pinch of sea salt, add the lemon zest and stir. Taste to check for seasoning. It should have a little salty kick.

Slice your sourdough and toast it in the toaster or under the grill. You can do this ahead of time if you like.

Spread the ricotta generously onto the sourdough and top with the sliced strawberries.

Sprinkle over the pink peppercorns, crushing them slightly between your fingers as you do. Tear over fresh mint and serve alongside chilled glasses of rosé.

 

Read more about Alexandra here

@alexandradudley

 

 


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