An elevated dish to upgrade your next breakfast or brunch.
Zaynab Issa’s Fried Sourdough With Whipped Ricotta and Blackberries
An elevated dish to upgrade your next breakfast or brunch.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, New York-based chef Zaynab Issa shares her recipe for fried sourdough with whipped ricotta and blackberries.
- Regular price
- $100.00 - $140.00 USD
- Sale price
- $100.00 - $140.00 USD
- Regular price
- $60.00 USD
- Sale price
- $60.00 USD
- Regular price
- $70.00 USD
- Sale price
- $70.00 USD
Light, delicious, and incredibly easy to make, Zaynab Issa's fried sourdough with whipped ricotta and blackberries is an elevated breakfast or brunch dish to add to your repertoire.
Pan-fried sourdough is just delicious and makes for a more indulgent version of toast. Zaynab has opted to top the flavourful sourdough with whipped ricotta for creaminess and fresh blackberries for a tart note.
A drizzle of honey and thyme on top adds a herby sweetness and makes it an extra-lush dish that will delight any gourmand.
Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 1/4 cup olive oil, divided
- 1/2 tsp kosher salt
- 4 slices thick-cut sourdough or ciabatta bread
- Blackberries, sliced in half lengthwise
- Honey, for serving
- Sumac, for serving
- Thyme, for serving
Method
- In a food processor or blender, combine ricotta and ½ teaspoon kosher salt. Blend briefly to combine, then, with the motor running, slowly drizzle in 2 tablespoons of olive oil and continue processing on high speed until the ricotta is smooth and creamy (about 2-3 minutes).
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add 2 slices of bread and fry until golden brown, flipping once, about 2 minutes per side. Repeat with remaining olive oil and bread.
- Spread or pipe whipped ricotta onto bread, sprinkle with sumac, and top with sliced blackberries.
- Finish with a drizzle of honey and some thyme.
For more from Zaynab, follow her on Instagram @zaynab_issa
Photography by Meghan Marin, Styling by Laura Woolf
