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Ultimate toast with homemade ricotta and strawberry jam

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  • Vegetarian
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

Say hello to the brekkie of your dreams. This toast is topped with homemade ricotta and strawberry jam - a flavour sensation.

  • Serves4
  • Cook time45 minutes
  • Prep time30 minutes, + cooling & 1 hour chilling time
Four pieces of ultimate toast with ricotta and jam

Ingredients

  • 3 cups (750ml) full-cream milk
  • 3/4 cup (185ml) thickened cream
  • 2/3 cup (165ml) buttermilk
  • 1 large lemon, rind finely grated, juiced
  • 250g strawberries, hulled, halved or quartered
  • 1/2 cup (110g) caster sugar
  • 8 slices Coles Bakery Stone Baked by Laurent Pane Di Casa
  • 60g unsalted butter, softened

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a large heavy-based saucepan, place milk, cream, buttermilk and 1 tbs lemon juice. Cook over medium heat for 5 mins or until just beginning to simmer. Reduce heat to low and simmer gently, stirring occasionally to prevent scorching, for 15 mins. Set aside to cool for 5 mins or until mixture begins to separate into milky cheese curds and watery whey.

  2. Step 2

    Line a large fine mesh sieve with muslin or cheesecloth. Place over a large bowl. Pour the milk mixture into the lined sieve. Place in the fridge for 1 hour or until most of the liquid has drained from milk mixture (the texture of the ricotta should be spreadable). Transfer the ricotta to an airtight container and chill until ready to serve. (Store the ricotta in the fridge for up to 3 days.)

  3. Step 3

    Meanwhile, in a large saucepan over medium heat, combine 2 tbs lemon juice, lemon rind, strawberries and sugar. Cook, stirring occasionally, for 20 mins or until the mixture thickens. Transfer to a shallow container and set aside to cool completely.

  4. Step 4

    Preheat grill on high. Spread 1 cut side of each slice of bread with butter. Arrange the bread on the baking tray and cook under the grill for 3 mins or until crisp and golden brown.

  5. Step 5

    Spoon the ricotta and strawberry mixture over each slice of toast and serve immediately.

Recipe tip

Savoury twist: This homemade ricotta is also delicious with savoury toppings such as smoked salmon, sliced tomato or smashed avocado.

Nutrition Information

PER SERVE

Energy: 2836kJ/678 Cals (33%)

Protein: 15g (30%)

Fat: 38g (54%)

Sat fat: 24g (100%)

Carb: 70g (23%)

Sugar: 47g (52%)

Fibre: 3g (10%)

Sodium: 372mg (19%)

Ultimate toast with homemade ricotta and strawberry jam

Ultimate toast with homemade ricotta and strawberry jam
  • Serves4
  • Cook time45 minutes
  • Prep time30 minutes, + cooling & 1 hour chilling time
Ingredients
  • 3 cups (750ml) full-cream milk
  • 3/4 cup (185ml) thickened cream
  • 2/3 cup (165ml) buttermilk
  • 1 large lemon, rind finely grated, juiced
  • 250g strawberries, hulled, halved or quartered
  • 1/2 cup (110g) caster sugar
  • 8 slices Coles Bakery Stone Baked by Laurent Pane Di Casa
  • 60g unsalted butter, softened
    Description

    Say hello to the brekkie of your dreams. This toast is topped with homemade ricotta and strawberry jam - a flavour sensation.

    Method

    1. Step 1

      In a large heavy-based saucepan, place milk, cream, buttermilk and 1 tbs lemon juice. Cook over medium heat for 5 mins or until just beginning to simmer. Reduce heat to low and simmer gently, stirring occasionally to prevent scorching, for 15 mins. Set aside to cool for 5 mins or until mixture begins to separate into milky cheese curds and watery whey.

    2. Step 2

      Line a large fine mesh sieve with muslin or cheesecloth. Place over a large bowl. Pour the milk mixture into the lined sieve. Place in the fridge for 1 hour or until most of the liquid has drained from milk mixture (the texture of the ricotta should be spreadable). Transfer the ricotta to an airtight container and chill until ready to serve. (Store the ricotta in the fridge for up to 3 days.)

    3. Step 3

      Meanwhile, in a large saucepan over medium heat, combine 2 tbs lemon juice, lemon rind, strawberries and sugar. Cook, stirring occasionally, for 20 mins or until the mixture thickens. Transfer to a shallow container and set aside to cool completely.

    4. Step 4

      Preheat grill on high. Spread 1 cut side of each slice of bread with butter. Arrange the bread on the baking tray and cook under the grill for 3 mins or until crisp and golden brown.

    5. Step 5

      Spoon the ricotta and strawberry mixture over each slice of toast and serve immediately.