Whipped ricotta toast with apple

Total: 50 min. | Active: 20 min.
vegetarian

Ingredients

for 10 pieces

Ricotta
250 g ricotta
100 g mascarpone
½ tbsp vanilla paste
organic lemon, use grated zest and 1 tbsp of juice
Apples
30 g sugar
2 tbsp water
red-skinned apple, cut into cubes
1 tbsp butter
2 pinch nutmeg
Toast
320 g butterzopf bread, in 10 slices, toasted
40 g pine nuts, roasted

How it's done

Ricotta

Using the whisk on a mixer, combine the ricotta, mascarpone, vanilla, lemon zest and juice in a bowl until the mixture is creamy. Transfer the mixture to a piping bag and chill for approx. 30 mins.

Apples

Boil the sugar and 1 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the diced apple and the remainder of the water, mix. Mix in the butter and nutmeg.

Toast

Pipe the ricotta mixture onto the slices of bread. Top with diced apple and pine nu

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