Name: Strawberry and ricotta toast
Total time: 600 s
Yield: 4
Ingredients: 1 knob butter; 500 gram strawberry; 8 slice sourdough bread; 250 gram ricotta; as needed single apiary honey

Step 1

Heat the butter (1 knob) in a large non-stick frying pan over a medium to high heat.

Step 2

Add the strawberries (500 g) to the pan and cook for around 3 minutes until they take on a bit of colour and begin to soften, then add a couple of tablespoons of water to the pan and cook for around 2 minutes until you have a syrup consistency around the strawberries. Remove from the heat.

Step 3

Toast the Collection crafted sourdough bread (8 slices) and generously spread with the ricotta (250 g) .

Step 4

Top with the strawberries, some of the strawberry juice and generous drizzle of Collection single apiary pure British honey (as needed) .

Strawberry and ricotta toast

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