Fruity Bruschetta

Serves 6


Ingredients:

150g fresh strawberries, hulled and halved
150g fresh blueberries
200g fresh blackberries
200g honey yoghurt
200g ricotta honey, to taste (optional)
1 loaf sourdough bread
50g butter, melted
1½ tbsp soft brown sugarmint leaves, to garnish


Method:

• Mix all the berries together in a large bowl.
• Place the yoghurt and ricotta in another bowl and mix together well. Sweeten to taste with honey, if desired.
• Slice the bread into six 2cm slices on the diagonal, then brush both sides of the bread with the melted butter.
• Heat a frying pan over medium heat. Add two slices of bread and cook each side, pressing the slices down with a plate, for 1-2 minutes, or until golden brown. Transfer to a plate and keep warm. Repeat with the remaining slices of bread.
• Spread each slice of toast with 2 tablespoons of the ricotta mixture and top with the mixed berries. Sprinkle with the brown sugar, garnish with the mint leaves and serve immediately.
  

Nutrition per serve:
Protein 11g;
Fat 13g;
Carbohydrate 38g;
Dietary Fibre 3g;
Cholesterol 43mg;
1318 kj (315 cal)

Note:
If fresh berries are unavailable, use frozen berries. Defrost the berries, drain well and sit them on paper towels to absorb any excess liquid. This will prevent them from running into the ricotta mixture and making it look streaky and unappealing.