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Le Chaudron recipe
Tartine ricotta et fraises
Ricotta and strawberry toast
⏱ 10 minServes 2Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2 sliceswhole-wheat bread
120 g (4 oz)ricotta
150 g (5 oz)strawberries
1 tspsweetenererythritol or stevia
1 tspchia seeds
1 pinchlemon zest
a few mint leaves
- 2 slices whole-wheat bread
- 120 g (4 oz) ricotta
- 150 g (5 oz) strawberries
- 1 tsp sweetener erythritol or stevia
- 1 tsp chia seeds
- 1 pinch lemon zest
- a few mint leaves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Toast the whole-grain bread until golden and crisp.
- Mix the ricotta with the sweetener and lemon zest in a bowl until smooth.
- Wash and hull the strawberries and slice thinly.
- Spread each slice of toast generously with the ricotta, right to the edges.
- Lay the strawberry slices slightly overlapping to cover the toast.
- Sprinkle with chia seeds and chopped mint and serve right away while the toast is crisp.
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