Breakfast Ricotta with Berries and Maple Syrup (Serves 3 to 4)
Copyright 2014, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
2 tablespoons unsalted butter
3 tablespoons blanched sliced almonds
1/8 teaspoon fleur de sel
1/3 cup pure maple syrup
2 cups fresh homemade ricotta or good fresh ricotta
2 tablespoons honey
1 teaspoon pure vanilla extract
1 pint mixed berries, such as raspberries, blueberries, and strawberries
Toasted brioche or challah, for serving
Melt the butter in a small sauté pan over medium heat. Stir in the almonds and sauté, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
Meanwhile, combine the ricotta, honey, and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.