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Friday, November 9, 2012

Spiced apple and cranberry toast with ricotta and thyme

Spiced apple and cranberry toast with ricotta and thyme (serves 1): (brought to you by nutmeg 7)

2-3 slices of bread (I used fruited soda bread, but a walnut or raisin loaf would be good, or rye bread)
15g butter
2 tsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 small apples
A small handful of dried cranberries or raisins
100g ricotta cheese
A few sprigs of lemon thyme
1-2 tbsp chopped walnuts or pecans

Get the bread ready in the toaster while you make the apples. Heat the butter and sugar in a small non-stick pan until foaming and bubbling. Add the spices. Quarter and core the apples, then cut into thin slices. Add to the pan along with the cranberries, and cook over a high heat until softened and caramelised in places - this should take around 10 minutes. Turn the heat down once they are caramelised to let them soften some more.

Toast the bread and spread with the ricotta cheese. Pick the leaves from the thyme and sprinkle over the ricotta. Spoon the hot apples over the cheese and sprinkle with the nuts. Serve immediately.


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