Ricotta & Salsa Toasties

Makes: 1 portion of 2 toasts (serving size as shown)

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.

Ingredients

• Sliced bread of choice

• Butter, to brush the toast with

• 2 1/2 tbsp mango purée (see below to make your own, or use store-bought)

• 2 1/2 tbsp ricotta cheese

• 1/4 tsp ground paprika

• 1/4 tsp Sriracha sauce

• 1/3 cup diced cucumber

• 1/3 cup diced cherry tomatoes

• 2 - 3 mint leaves

• 1 sprig of cilantro

• 1/4 tsp lime juice

• Salt & pepper, to taste

Method

• 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.

• Preheat the oven to 350 F. Brush the bread with butter, and toast for 15 minutes.

• Mix together the cucumber, tomatoes, mint, cilantro, lime juice, salt, and pepper to make a salsa.

• 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.