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Greatest plates · Breakfast
Ricotta, Tomato and Black Pepper on Sourdough
The savoury half of the ricotta breakfast: whipped ricotta on hot sourdough, ripe tomato, olive oil and enough cracked pepper to make it interesting.
Serves 2Prep 5 minCook 2 minBreakfastdairy
Containsdairy · gluten
KalaPlate Original
Protein 16%Carbs 45%Fat 39%
About 431 kcal a serve — 17 g protein, 48 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Whip the ricotta
WhipBeat the ricotta in a bowl with half the olive oil and the salt for a minute until it loosens and turns creamy. Thirty seconds of beating is the difference between ricotta on toast and something worth making.
In the bowlWhip →
2 min
Ricotta and tomato
BuildToast the sourdough, spread the whipped ricotta over it and lay the tomato slices on top.
On the plateBuild →
3 min
Pepper and parsley
FinishCrack pepper generously over, scatter the parsley and finish with the rest of the olive oil.
On the plateFinish →
Cook's noteCoarsely cracked pepper rather than finely ground. On something this mild you want to find the pepper in bursts, not have it evenly spread through.
Estimated per serve
431 kcal · 17 g protein · 48 g carbs · 19 g fatestimates, within ~10%
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