Satisfy your morning sweet tooth with this indulgent ricotta and berry bagel, perfect for an indulgent weekend brunch.
INGREDIENTS
4 Rebel Bakehouse Brioche Style Bagels
200g ricotta
1 tbsp honey, plus extra for drizzling
2 cups fresh or freeze-dried berries or cherries – we used strawberries, blueberries, cherries and freeze-dried raspberries!
½ cup toasted muesli or granola
Makes 4 bagels
Takes 10 minutes to make
METHOD
- Whisk the ricotta and honey together until smooth and creamy.
- Lightly toast the bagels and spread over the whipped ricotta.
- Top with the berries, sprinkle over the muesli and finish with a drizzle of honey!
