There were some beautiful strawberries on sale at the Capital Region Farmers Market yesterday. Heavens they smelled good, plump little ruby orbs. I had been wanting to buy some fresh ricotta, and thought I could come up with a lovely Sunday breakfast of strawberries and chocolate ricotta. I think this combination of flavours would also be lovely atop French toast, especially if it were sweetened with a pinch of vanilla sugar. Feel free to garnish this with toasted flaked almonds.
|2||slices||good quality bread|
|20||grams||fair trade dark chocolate|
Make the chocolate ricotta: Using 50% power on the microwave, very gently melt the chocolate, stirring every 20 seconds. This will take less than a minute. Add the vanilla sugar and ricotta and mix till thoroughly combined.
Remove the green tops of the strawberries, wash and thinly slice. Toast the bread and spread with the chocolate ricotta. Arrange the strawberry slices on top. You could also garnish this with some toasted flaked almonds. Serve immediately. Bon appétit!