Prep 2 mins
Cook 4 mins
I make this when I have guests for brekky or brunch or when I feel like a posh breakfast for myself. Super simple but looks and tastes great.
- 4 crumpets
- 125 g ricotta cheese
- 425 g canned fruit (your choice but apricots or peaches are great)
- 1⁄2 cup chopped pecans (optional) or 1⁄2 cup walnuts (optional)
- maple syrup, to drizzle
- Toast crumpets on both sides and spread tops liberally with ricotta cheese.
- Top with fruit and nuts and drizzle with maple syrup to serve.
These were really good! I doubled the portion size and tried one with maple syrup and one with dulce de leche (which was even better!). Topped each with about a quarter of a banana (since I don't like canned fruit).
The DM and I thoroughly enjoyed this for a light lunch. Didn't have crumpets so used fruity english muffins, split and toasted and some tinned mango cheeks which I sliced, didin't use the nut option or maple syrup as I felt that would make it too sweet for us. Thank you Mandy, made for Aussie/Kiwi Swap #34 November 2009.
Tasty and simple brekkie! I used a light ricotta and some crushed hazelnuts for the nut option, otherwise made exactly as stated. Next time I think I'll try it with some whipped cream cheese. Yum! Thanks Mandy! Made for ZWT 4.