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Rhubarb salsa and ricotta toast
Ingredients
- 4 pieces multigrain bread, toasted and buttered
- 2 cups ricotta
- 2 cups rhubarb salsa (recipe to follow)
- 8 pieces of prosciutto (optional)
- 4 tablespoons honey
- 2 teaspoons cracked black pepper
- Fresh herbs for garnish (such as mint, parsley or dill)
Rhubarb salsa:
- 2 cups rhubarb, chopped
- 1 cup blackberries, quartered
- 1/4 cup white sugar
- 1/4 cup red onion, finely minced
- 1 cup baby tomatoes, quartered
- 1/2 jalapeno, finely minced
- 1 lemon, zested
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Directions
- Smear some ricotta onto each piece of buttered toast. Top with prosciutto if using, salsa and a drizzle of honey. Sprinkle with black pepper and garnish with fresh herbs. Enjoy!
Rhubarb salsa:
- Add the rhubarb, blackberries and sugar to a large mixing bowl and mix well. Let this sit for about 30 minutes to help release some of their juices.
- Once the fruit has released some juice, add all the other ingredients and mix well to combine.
