Whipped Ricotta on Toast with Cherry Compote
Ingredients
For the whipped ricotta
- 250 g ricotta
- 15 –20g honey
- ½ tsp vanilla paste
For the cherry compote
- 150 g fresh cherries, pitted
- Juice of ½ small lemon
- 1 tbsp cornflour / cornstarch
- Honey to taste, optional
Instructions
- Add the pitted cherries and lemon juice to a small saucepan over medium heat. Stir in the cornflour and cook for 5–7 minutes, stirring regularly, until the cherries have softened and the sauce is glossy and thickened. Add a little honey if needed. Set aside to cool slightly.
- Add the ricotta, honey, and vanilla paste to a food processor and blitz for 1–2 minutes until light, fluffy, and spreadable.
- Something with structure works best — sourdough, seeded rye, or a thick wholegrain loaf. Toast until golden and crisp.
- Spread or pipe the whipped ricotta generously over your toast, then spoon over the warm cherry compote. Finish with an extra drizzle of honey if you like, and serve immediately.