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Charred pineapple and whipped ricotta toast

By June 7, 2020July 19th, 2020No Comments


I’m just going to come out and say it; avocado has had its day in the sun. It’s time to look towards a delicious alternative for your morning toast.

Hands up, I admit it feels fraudulent of me to parade the below as a recipe but I wanted to gift you a morning treat that requires minimum effort for maximum flavour. If you’re a pineapple naysayer this may make you rethink your decisions.

You will need:

  • A nice country loaf / sourdough
  • Tinned pineapple
  • Ricotta
  • Splash of coconut milk
  • Honey
  • Flaky sea salt
  1. Light brush a pineapple ring with honey and roast in the oven at 180 for 15 minutes or until charred to your liking.
  2. In a bowl, whip the ricotta and one tablespoon of coconut milk until smooth.
  3. Toast bread under grill.
  4. Spread smooth ricotta mixture on toast and top with the charred pineapple.
  5. Sprinkle with flaky sea salt.