Toast with whipped ricotta and buttered raisins

Frying raisins and sultanas in butter along with rosemary, bay and thyme turns them into the most delicious warm topping for ricotta on toast. They take on a savoury profile and plump up like a conserve. Add a little honey at the end if you prefer them to be sweeter. You can play around with the flavours here and add Christmas spices to make it festive.

Recipe – makes enough raisins for 4 – 6 slices of toast


4 slices of good bread such as sourdough or ciabatta
250gms ricotta (about 1 cup) whipped with zest from ¼ of an orange
45gms salted butter
1 Tbsp extra virgin olive oil
1 sprig of rosemary
1 bay leaf
2 thick pieces of orange zest peeled off an orange
1 cup of sultanas and raisins
Sea salt such as Maldon
Freshly ground black pepper

Cream cheese frosting Ingredients:

200gms butter at room temperature
1350gms icing sugar
3Tbsp milk
1 tsp vanilla extract
230gm-250gm cream cheese (a solid kind)


Whip the ricotta until smooth with the orange zest.

Make your toast.

In a small frying pan, melt the butter and olive oil and fry the rosemary, bay leaf and orange peel for about a minute until they are sizzling. Add the raisins and sultanas to the pan and cook for about 3 minutes over a medium heat until they start to caramelize slightly and are plumped up.

Spread the whipped ricotta generously on the toast and then top with fried raisins, a drizzle of the pan oil and a few loose fried rosemary leaves.