Ricotta, blackberry & pine nut tartine

• maple syrup↗2 tbsp tbsp
• pack blackberries↗150g g
• bread↗4 slices of your favourite bread

  (we used sourdough)

• soft ricotta↗100g g
• toasted pine nuts↗1 tbsp tbsp
• mint leaves↗few

Step-by-step instructions

1. 1

   Warm the maple syrup in a frying pan over a medium heat. Add the blackberries and cook for 4-5 mins, squashing some of the fruit with the back of a wooden spoon to soften it and create a fruity syrup. Meanwhile, toast the bread. To serve, spread some ricotta over each slice, spoon over the warm fruit and juices and top with the pine nuts and mint.