Who knew that whipped and salted ricotta, slathered on toast and crowned with vibrant toppings could taste so good?
Using an electric whisk or a wooden spoon beat 200g of ricotta with a pinch of salt, leave in the fridge to thicken, overnight or for as long as you have the patience for, then garnish with your toppings of choice. See
The Daily Telegraph article for the full recipe, or just add anything you fancy.
