It’s Sunday morning and you’re debating the old-age dilemma: stay in your PJs and enjoy breakfast in bed, or venture out for a chef made dish? We say stay home and whip up this simple dish from The Wedge Espresso’s new spring menu, courtesy of Toby Wilson.
With the turn of spring bringing in a bounty of new produce, me and the team at The Wedge Espresso have celebrated with a new menu. Showcasing two of our favourite staple fruits, our macerated strawberries and banana dish is set upon toasted sourdough and fresh ricotta, finished with fresh mint and a rosewater-infused honey drizzle.
It’s a light and refreshing spring breakfast, matched perfectly with a sunny spot at the window and some traditional iced lemonade.
All the ingredients you need are readily available at your local market or food store and, better still, you’ll probably already have most of them in your cupboard.
1/2 punnet strawberries
1 tbsp white sugar
6 leaves mint
2 slices sourdough
fresh milk ricotta
1/2 banana, sliced
How to make it:
At least an hour in advance, slice all of the strawberries and mix with white sugar in a bowl. Tear 4 mint leaves into the bowl, gently mix and set aside.
Once the berries are coated in the syrup created by the maceration process, toast two pieces of sourdough until crunchy.
Spread as much ricotta as you like over the toast and stack the slices on top of each other on a plate.
Scatter the banana slices over the stacked toast and gently dress with the strawberries.
Mix the rosewater and honey together until fully incorporated and drizzle over the completed dish and finish with the remaining mint leaves.
Feel free to add your own touches to this dish, try swapping the mint for basil or finishing with some grated lemon rind.