Here’s a delicious summer breakfast or snack from our friends at Edible East Bay in Berkeley, California.
Ingredients
SERVINGS: 4 Serving(s)
- 4 slices sturdy bread like Pugliese, sourdough, or pumpernickel
- ¾ cup ricotta cheese (or goat cheese)
- 1 tablespoon honey or 1 tablespoon raspberry preserves
- 1 pint fresh raspberries, washed and drained
- ¼ cup chopped pistachios
- Honey for drizzling
Preparation
Toast the bread (and butter it if you like). Swirl cheese with the honey or preserves. Spread on toast and top with berries and pistachios. Drizzle with honey as desired.
