I’m really making the most of, and enjoying, the Origin Earth sheep ricotta while it is around and here once again I have mixed it with their sheep cheddar for a fabulous flavour combination.
Bacon, Ricotta & Chard Open Sandwich
I read somewhere about brushing the bread with oil before toasting in the toaster and thought I would give it a try. I was a bit worried about the toaster catching on fire or something, but it worked surprising well – though I did manage to burn the first slice, thought it just needed a little longer, then wasn’t watching it closely enough!
For each sandwich:
1 small red onion or shallot, chopped
1 rasher Holly bacon, rind removed, chopped
2-4 leaves shredded Swiss chard or silverbeet – exact quantity is going to depend on size of leaves
1 slices bread of your choice – I used Freya’s Dark Rye
¼ cup crumbled Origin Earth sheep ricotta
1 tbsp grated Origin Earth sheep cheddar
dash hot sauce of your choice, or to taste (optional)
1 Place onion and bacon in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent and bacon cooked. Add chard, toss to combine, cover and cook for 1-2 minutes or until chard just starts to wilt.
2 Brush bread on both sides with a little olive oil – see note above – and toast.
3 Meanwhile, place ricotta, cheddar and hot sauce, if using, in a small bowl and mash to combine.
4 To assemble, spread toast with ricotta mixture, then pile chard mixture on top. Serve immediately.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Another recipe that uses Origin Earth’s sheep ricotta and cheddar: