meant to share this before valentine’s day but it’s never too late to turn the things you love pink 💕 whipped raspberry ricotta toast with sumac, mint, flaky sea sat + olive oil 🍓 - 1 pint raspberries - 1 cup whole milk ricotta - 1 tbsp. greek yogurt - 1 tbsp. olive oil - 1/4 tsp. kosher salt 1. Rinse and dry raspberries, and set aside about 5 for topping. On a plate or cutting board, mash remaining raspberries with a fork. Set aside. 2. In the bowl of a food processor, combine the ricotta, greek yogurt, olive oil and kosher salt, and blend until ricotta mixture is completely smooth, for about 5 minutes (the more you blend, the smoother it’ll be!). 3. Pour ricotta mixture into a mixing bowl, then add mashed raspberries. With a rubber spatula, gently fold the raspberries into the ricotta, just enough that there are still streaks of white and red in the mixture. 4. Add raspberry ricotta to a piping bag or large ziploc bag, cut off 1/2” tip, then pipe onto your toasted bread. Top with extra raspberries and additional toppings if desired ♥️ #ricottatoast #toast #raspberries #breakfast
