Chargrilled banana and Brioche with blueberry ricotta
Who would have thought that such a tasty and colourful breakfast could be made in just 15 minutes? Enjoy on a mid-week morning or as a weekend brunch.
Reduced-fat ricotta cheese
⅓ cup(s), (80g)
⅔ cup(s), (100g) or thawed frozen
2 medium, halved lengthways
2 piece(s), (2x 50g slices)
10 piece(s), coarsely chopped
- Place ricotta in a bowl. Stir through half the blueberries, pressing slightly with back of spoon to create a marbled effect.
- Preheat a chargrill or barbecue over medium heat. Cook banana for 2–3 minutes each side or until golden and lightly charred. Halfway through cooking, add brioche and cook for 1–2 minutes each side or until golden and lightly charred.
- Top brioche with banana and ricotta mixture. Drizzle with honey and serve sprinkled with hazelnuts and remaining blueberries.
TIP: You can use 2 x 35g slices wholemeal bread instead of brioche.Fresh ricotta cheese is sold in the deli section of the supermarket and is firmer than the smooth ricotta cheese sold in tubs.