Apple toast with ricotta and a small pan of cinnamon butter
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Apples cut into thin wedges soften quickly while keeping enough shape to lift onto toast. Cook them in one layer where possible. Ricotta gives the warm fruit a cool base; there is no need to sweeten every component.
For 2 breakfast portions, use 2 small apples, 15g unsalted butter, ½ teaspoon ground cinnamon, 1 tablespoon water, 1 teaspoon maple syrup, 4 small sourdough slices and 120g ricotta. Contains milk and wheat. Wash the apples, quarter, core and cut into wedges about 5mm thick; leave the peel if you like its texture.
Melt butter in a broad frying pan over medium heat. Add apples and cook for 3 minutes, turning carefully. Add cinnamon, water and syrup, lower the heat and cook for another 4–6 minutes until tender and lightly golden. Add a teaspoon more water if the pan dries before the apples soften.
Toast the bread and let its steam escape for a minute. Spread with ricotta and divide apples over the slices. Spoon a little pan juice onto each and serve immediately. Allow 20 minutes. Very firm cooking apples may need longer; judge their tenderness rather than relying on a fixed minute alone.
Assemble only what you plan to eat so the bread stays crisp. Keep spare ricotta refrigerated according to its use-by and opened-pack instructions. Cool any cooked apples promptly, refrigerate within 2 hours and use within 48 hours. Reheat apples once until steaming hot, then add to freshly made toast.