High-Protein Ricotta Toast with Honey-Roasted Rhubarb
Info
Ingredients
300g fresh rhubarb, cut into bite-sized pieces
3 tbsp honey (plus extra for drizzling)
2 slices Biona Organic Chia & Flax Rye Bread
225g ricotta cheese (or plant-based alternative)
Handful chopped pistachios
Handful fresh mint to garnish
Pinch of flaky sea salt to taste
Method
- Preheat the oven to 180°C and line a baking tray with parchment paper if desired.
- Toss the chopped rhubarb with the honey until evenly coated. Spread out on the baking tray and bake for 15 minutes, or until the rhubarb is very soft, pink and juicy. Remove from the oven and set aside.
- While the rhubarb is roasting, toast the Biona Organic Chia & Flax Rye Bread slices until crisp and golden.
- Place the ricotta in a bowl and stir vigorously to whip air into it, creating a light and creamy texture.
- Spread the whipped ricotta evenly over each slice of toast. Top with the roasted rhubarb.
- Sprinkle with chopped pistachios and fresh mint. Drizzle with additional honey and finish with a light pinch of flaky sea salt before serving.
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