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Ricotta and blueberry open sandwich recipe

Ricotta and blueberry open sandwich recipe

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The perfect light lunch for Mother's Day - these fruity open sandwiches are the ideal edible gift. Why not pamper your mum with delicious recipes? See method

  • Makes 8
  • 9 mins to prepare and 7 mins to cook
  • 121 calories / serving

Ingredients

  • 400g Tesco Finest brioche loaf, cut into 8 slices
  • 100g ricotta
  • 50g blueberries
  • 2 ripe passion fruits, pulp and seeds only
  • 2 tbsp clear honey
  • 10g fresh mint, leaves picked

Each serving contains

  • Energy

    510kj
    121kcal
    6%
  • Fat

    4g 6%
  • Saturates

    3g 14%
  • Sugars

    7g 8%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 17.5g Protein 3g Fibre 0.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the brioche slices on a rack set over a baking tray and bake for 5-7 mins until golden.
  2. Arrange on a serving platter and spread with ricotta. Sprinkle with the blueberries, then spoon over the passion fruit pulp. Drizzle with honey and top with mint leaves.
See more Mother's Day lunch recipes.

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