Whipped ricotta, strawberry and dark chocolate bruschetta
½ cup ricotta cheese
½ tsp. vanilla extract
1 tsp. honey
½ cup strawberries, quartered
A small handful of walnuts, roughly chopped
25g dark chocolate, melted
2 slices sourdough bread, toasted
- Add ricotta cheese, vanilla extract and honey to a mixing bowl. Gently whip the ricotta and other ingredients with a whisk until light and fluffy.
- To melt chocolate, add 4cm of water to a medium saucepan and bring to a very gentle simmer. Add chocolate to a heat-safe bowl and place on top of the saucepan. Stir with a spatula until the chocolate melts and becomes smooth. Remove bowl from heat and allow to cool.
- Spread ricotta mixture on toast and top with strawberries, walnuts and dark chocolate.
Recipe created for Victorian Strawberries.