Breakfast ricotta with berries and maple syrup from Make It Ahead: A Barefoot Contessa Cookbook (page 240) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 09, 2017

    I used Ina's homemade ricotta (made a day ahead), which is very rich, so there was leftover ricotta (there are 3 of us). In a tiny attempt to reduce calories, I only used 1 Tbsp butter to saute the almonds, which was enough. The combination of flavors was fantastic. I served it with toasted saffron challah. Definitely a treat.

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