Spring

Ricotta & Salsa Toasties

July 23, 2021
0 Stars
Photo by Rewati Kulkarni
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 1
Author Notes

Summer 2021 was saved from being toast, but that doesn’t mean I can’t eat my way through it. And a bad pun ends right here.

Do visit:
https://www.seulfood.com/breakfast/ricotta-and-salsa-toasties

https://www.instagram.com...Rewati Kulkarni

Ingredients
  • Sliced bread of choice
  • Butter, to brush the toast with
  • 2 1/2 tablespoons mango purée (see below to make your own, or use store-bought)
  • 2 1/2 tablespoons ricotta cheese
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon Sriracha sauce
  • 1/3 cup diced cucumber
  • 1/3 cup diced cherry tomatoes
  • 2-3 mint leaves
  • 1 sprig coriander
  • 1/4 teaspoon lime juice
  • Salt & pepper, to taste
In This Recipe
Directions
  1. Blend one large ripe mango in a food processor into a thick purée. Do not add any water or sugar. Strain through a sieve to remove any chunky bits or shreds, to leave behind a smooth and thick purée. Set aside the required quantity and refrigerate the rest for up to a week. Mix the paprika and sriracha sauce into the mango purée.
  2. Preheat the oven to 350 F. Brush the bread with butter, and toast for 15 minutes.
  3. Mix together the cucumber, tomatoes, mint, coriander leaves, lime juice, salt, and pepper to make a salsa.
  4. Whip the ricotta cheese and spread it over the buttery toast. Layer the spicy mango purée over the cheese and top off with the minty salsa.

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