By 300 Sandwiches
Friday morning means a slow rise from bed, coffee on the balcony until right before 9 am, and plans made for the weekend. E and I planned to spend all weekend at the beach, and that got me inspired to make a breakfast sandwich that tasted like pure summer.
Ricotta cheese and fruit is the perfect “looks gourmet, preps like fast food”-type sandwich to make. I cut up some fresh peppermint from our garden to put on top, as we have enough in our herb garden to start making our own tea and selling it. It added a fresh kick to the meal, waking E up from his Summer Friday grogginess more so than coffee.
“Ooh!” he said, giving me those bedroom eyes one gives to a mate who’s done something aphrodisiacal. He licked his lips and started walking towards me.
“Honey, don’t give me that look. We’re going to be late for work. Honey, oh… um, are you?…uh oh..”
3 slices oversized crusty bread
1 cup ricotta cheese
1/4 cup each of strawberries, blueberries and peaches, sliced
1/4 cup peppermint
drizzle of honey
Toast bread slices. Place flat on plate. Evenly spoon ricotta cheese on each bread slice. Cut up fruit into slices. Place slices carefully onto cheese covered bread. Drizzle honey on top of each slice. Sprinkle cut up peppermint on all. Enjoy.
We were, in fact, late for work. Who needs oysters to spark the mood when you have sandwiches?by