Kiwitoast topped with ricotta, pomegranate seeds and mint
Jazz up your lunch break with toast topped with fresh EAT ME kiwis, ricotta and pomegranate seeds. This colourful dish is quick to prepare, surprisingly tasty and completely on trend! Try it now and enjoy!
Toast the pine nuts for 2-3 minutes in a dry frying pan until golden brown. Leave to cool.
Toast the bread in a toaster or in a frying pan.
Stir the ricotta to loosen and spread a little layer on each slice of toast.
Peel and thinly slice the kiwis. Divide the kiwi over the ricotta, Scatter with the pomegranate seeds, pine nuts, chia seeds and mint. Season with salt and pepper.
