Rasberry toasts made with love

By admin
10 May 2014

Jenny Morris, the in-house Giggling Gourmet at Checkers, has a few delicious plans up her sleeve for surprising the one you love.

Why not try these delectable raspberry toasts?

“These raspberry toasts are delicious washed down with a glass of beautifully chilled French Champagne such as those available for under R200 at Checkers,” says Jenny.

Serves 2


8 slices of white bread

45 ml (3 T) ricotta cheese

15 ml (1 T) mascarpone cheese

15 ml (1 T) icing sugar

16 fresh raspberries

3-4 eggs, beaten

1 orange, finely zested

oil for frying

15 ml (1 T) butter

runny honey

30 ml (2 T) toasted, flaked almonds

icing sugar for dusting


  1. With a teacup cut out rounds of bread and place them on a fat surface.
  2. Mix together the ricotta, mascarpone and icing sugar, divide into 4 and place a mound on the middle of 4 of the bread rounds. Press down, leaving some space at the edges.
  3. Place 4 raspberries on the cheese and cover with the remaining bread rounds, pressing the edges firmly together to seal.
  4. Mix the beaten egg and orange zest together.
  5. Heat some cooking oil in a frying pan.
  6. Dip the stuffed bread rounds into the beaten egg and make sure they are well coated in egg.
  7. Place them into the hot oil with butter and cook for about a minute a side or nice and golden brown on both sides.
  8. Drain on paper towel, arrange on a  plate, drizzle with honey, top with toasted almonds, dust with icing sugar and serve with a few extra raspberries and a dollop of vanilla ice cream.

Tip: Make breadcrumbs from the offcuts of bread – waste not, want not!

-Jenny Morris

Find more of Jenny’s delicious recipes for Checkers here http://bit.ly/1kv5ajp

T=tablespoon, t=teaspoon, c=cup

Find Love!