This blueberry ricotta toast with caramelized bananas serves for 2
- 200 g ricotta cheese
- 2 tsp of LOOV Organic wild blueberry powder
- 2 tsp of maple syrup
- zest of half a lemon
- 1 tbsp of lemon juice
- 4 pieces of good quality sourdough bread
- cinnamon (optional)
- almond ﬂakes for garnish
- 1 large banana
- 1 tsp of butter
- 1 tbsp of honey
Peel and slice the banana. On medium-high heat, melt the butter and honey on the pan, add the banana slices. After about 5 min start checking if the bottoms are getting golden brown and caramelized, then ﬂip them over.
Make sure not to overcook the bananas, they have to hold their shape. Take the pan oﬀ the heat and let the bananas cool down.
In a food processor (you can also use a blender) add the ricotta, blueberry powder, maple syrup, cinnamon, lemon juice and zest, blend until the mixture is silky and smooth.
Toast the sourdough bread and let it cool down. Add the ricotta mixture on top of the toast, then the bananas and garnish with almond ﬂakes. Enjoy!
Thank you for the recipe and pictures: Kristi Mägi