Whipped ricotta toast with rhubarb

Whipped ricotta toast with rhubarb

Total: 20 min. | Active: 20 min.
vegetarian
Nutritional value / person: 520 kcal
, Fat: 16 g
, Carbohydrate: 72 g
, Protein: 16 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Compote

200 g rhubarb, cut diagonally into approx. 2 cm pieces
1 tbsp sugar
1 tbsp water

Ricotta

125 g ricotta
½ tbsp lemon juice
½ tbsp olive oil

To serve

200 g bread , cut into 4 slices, toasted
50 g dates, pitted, cut into thin strips
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How it's done

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Compote

Mix the rhubarb, sugar and water in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft, set aside.

Ricotta

Using the whisk on a mixer, mix the ricotta, lemon juice and oil in a bowl until the mixture is creamy.

To serve

Spread the ricotta over the bread, arrange the rhubarb and dates on top.

Good to know
Tip: Sprinkle with a little fleur de sel before serving.
Tip: Instead of fresh rhubarb, use frozen rhubarb that has been defrosted.

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