Toasted Brioche with Whipped Ricotta & Pickled Cucumber
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Toasted Brioche with Whipped Ricotta & Pickled Cucumber
Recipe by Michael Weldon
Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins
Ingredients
3 x 1-inch thick slices brioche bread, cut from a whole loaf
2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve
160 g Coles ricotta cheese
2-3 tbsp Coles thickened cream
1 tbsp lemon juice
1 tsp lemon zest
Sea salt
1 tin anchovies
1 eschalot, sliced into thin rings
2 tbsp dill fronds, pickled
Pickled cucumbers
2 small Lebanese cucumbers
1/3 cup apple cider vinegar
1 tbsp Coles Finest maple syrup
Method
Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.
Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.
Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.
Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.
