½ fresh pineapple, sliced
½ cup ricotta cheese
1 pinch cinnamon
4 slices sourdough, toasted
1 handful fresh mint leaves
Honey for drizzling
1 pinch sea salt
Place pineapple slices on an oiled, heavy-based frypan and fry on medium heat until they begin to turn golden and become caramelized on both sides.
In a food processor or with a stand mixer, whip the ricotta and cinnamon until it’s smooth and creamy.
Spread whipped cinnamon ricotta generously over a piece of sourdough toast.
Place the slices of pineapple on the ricotta and sprinkle it with the sea salt, scatter fresh mint and drizzle with extra honey.