Raspberry & Ricotta Toast

Ingredients

• 1 slice whole-grain or sourdough bread
• 3 tablespoons ricotta cheese (full-fat)
• 4 fresh raspberries (mashed)

Method

1. 01

   Toast a slice of soft whole-grain or sourdough bread until golden.

2. 02

   Spread a generous amount of full-fat ricotta cheese over the warm toast.

3. 03

   Wash fresh or frozen raspberries. If frozen, thaw completely and drain excess liquid.

4. 04

   Mash raspberries with a fork and spread over the ricotta layer.

5. 05

   Cut toast into finger-width strips (3–4 strips) and serve immediately.

How to offer

Lay toast fingers flat on the high chair tray. Always supervise during feeding. At 9 months, baby can manage finger-strip shapes. Raspberries add vitamin C alongside the calcium-rich ricotta. The vibrant pink colour often appeals to babies.

Storage

Best served fresh. Ricotta toast soggy if stored assembled. Keep components separate — ricotta for 3 days, toast best fresh.