Whipped ricotta infused with a butterfly pea flower syrup spread across toasted seeded bread and topped with mixed fresh fruits and seeds for a light healthy breakfast, snack or lunch.
Author: the communal feast
1cupwhole milk ricottawhipped in food processor
sliced seeded breador bread of choice toasted
choice of fresh fruitsfigs, grapes, kiwi as pictured
pumpkin seeds or alternative seeds
nuts or granola optional
Butterfly pea syrup
1/4cupdried butterfly pea flowers
Make ahead the syrup: combine equal parts of sugar and water into a small saucepan. Bring to a boil and reduce to simmer. Once the sugar has dissolved add the dried butterfly pea flowers and let that simmer for 10 minutes on low. Remove from heat and strain into a glass jar. Let cool before storing.
If using supercolor powder instead, skip the 1st step and add 1 tsp at a time to the whipped ricotta.
For a shaded ombre effect, divide the whipped ricotta into separate bowls and mix in varying amounts of the butterfly pea flower.
Spread ricotta across toasted bread and top with desired garnishes.
**Alternative: substitute the butterfly pea syrup for butterfly pea flower supercolor powder instead.