Yield: 4 servings
Ingredients:
Ingredients:
- 1 cup frozen Wyman’s Banana Berry
- 1/4 cup water plus 1 tablespoon, divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 cup whole milk ricotta cheese
- 4 thick slices whole-wheat bread
- Sea salt, to taste
- Olive oil
- Preheat oven to 400°F.
- Place the frozen fruit, 1/4 cup water, sugar and lemon zest in a small saucepan set over medium-high heat. Stir the cornstarch with 1 tablespoon of water in a small bowl and add to the saucepan. Bring to a boil, reduce heat, and simmer 2-3 minutes, until the sauce thickens.
- Meanwhile, add the ricotta to a food processor and season with salt. Process until smooth and creamy.
- Drizzle the olive oil over both sides of the whole-wheat toast and arrange the slices on a baking sheet. Sprinkle with sea salt.
- Bake for 2-3 minutes on each side, until lightly browned.
- Spread the whipped ricotta over the bread, and top with the banana berry sauce. Serve immediately.
