‘sweet & savory ricotta toast and a balcony filled with summer flowers’
Summer is slowly making its way into the horizon, the trees are slowly dressing with leaves and greenery is taking over. Cherry trees have blossomed and apple trees are slowly coming into a white bloom. The balcony is summer ready with various spillage of flowers. We have enjoyed some breakfasts and a couple of dinners outside already, which is always a delight. This morning began with a caramelized citrus toast on top of some creamy ricotta sprinkled with toasted cashews and flaxseeds.
Preheat your over to 200 degrees Celsius. Slice some blood orange and lemon and place into an oven dish. Brush with honey and sprinkle with salt. Place into the oven for 30 minutes. Meanwhile, toast some flaxseeds and cashews on a dry pan until slightly golden. Remove to the side to cool.
On your toasted bread, smear a good amount of ricotta, add the caramelized blood orange and lemon slices on top. Sprinkle with the toasted seeds and nuts. This makes a delicious spring breakfast that is sweet and savory.