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Kiwitoast topped with ricotta, pomegranate seeds and mint

Kiwitoast topped with ricotta, pomegranate seeds and mint

Breakfast, Lunch, Snacks, Brunch
15 min. preparation

Jazz up your lunch break with toast topped with fresh EAT ME kiwis, ricotta and pomegranate seeds. This colourful dish is quick to prepare, surprisingly tasty and completely on trend! Try it now and enjoy!

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Preparation method

Ingredients

Kiwitoast

4 slices of spelt bread
250 g ricotta
4 EAT ME kiwis
2 tbsp EAT ME pomegranate seeds
2 tbsp pine nuts
1-2 tsp chia seeds
10 fresh mint leaves

Kitchen equipment

toaster or frying pan

EAT ME products in this recipe

Discover in this short video how to easily prepare this dish yourself.

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Preparation method

Toast the pine nuts for 2-3 minutes in a dry frying pan until golden brown. Leave to cool.
Toast the bread in a toaster or in a frying pan.
Stir the ricotta to loosen and spread a little layer on each slice of toast.
Peel and thinly slice the kiwis. Divide the kiwi over the ricotta, Scatter with the pomegranate seeds, pine nuts, chia seeds and mint. Season with salt and pepper.

Enjoy!

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