squashed plum & ricotta sandwiches

PREP + COOK TIME 15min SERVES 4

⅓ cup (60g) coconut oil, melted 2 tablespoons Nativa ½ teaspoon ground cinnamon 4 medium blood plums (340g), halved, stones removed 8 x 2cm (¾in) slices sourdough bread 1 cup (240g) firm ricotta

1. Preheat a sandwich press. Brush press with 1 tablespoon coconut oil. 2. Blend Natvia in a high-speed blender until consistency of icing sugar. 3. Combine 2 teaspoons of powdered Natvia and ¼ teaspoon of cinnamon a small bowl. 4. Place plums, cut-side down, in the sandwich press. Cook, pressing down on the lid occasionally, for 6 minutes or until plums are tender and browned. Remove plums; wipe sandwich press clean. 5. Meanwhile, combine remaining blended Natvia, remaining cinnamon and remaining coconut oil in a small bowl. Brush oil mixture over one side of each piece of bread. 6. Place four slices of bread, oiledside down, on a board; spread with ricotta and top with plums. Top with remaining bread slices, oiled-side up. Cook in sandwich press, in two batches, for 3 minutes or until golden and heated through. Serve dusted with cinnamon mixture.

TIP

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