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
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.