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Prep time
5 minutes
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Cook time
5 minutes
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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
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Ingredients
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Sliced bread of choice
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Butter, to brush the toast with
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2 1/2 tablespoons
mango purée (see below to make your own, or use store-bought)
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2 1/2 tablespoons
ricotta cheese
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1/4 teaspoon
ground paprika
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1/4 teaspoon
Sriracha sauce
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1/3 cup
diced cucumber
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1/3 cup
diced cherry tomatoes
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2-3
mint leaves
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1 sprig
coriander
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1/4 teaspoon
lime juice
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Salt & pepper, to taste
Directions
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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.
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Preheat the oven to 350 F. Brush the bread with butter, and toast for 15 minutes.
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Mix together the cucumber, tomatoes, mint, coriander leaves, lime juice, salt, and pepper to make a salsa.
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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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