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Squashed Plum and Ricotta Sandwiches

How amazing do these Squashed Plum and Ricotta Sandwiches look? Whip these up in just 15 minutes!

 

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  • Serves: 4
  • Prep: 5 minutes
  • Cook: 10 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

1/3 cup (75g) coconut oil, melted

2 tablespoons Natvia

½ teaspoon ground cinnamon

4 medium blood plums (340g), halved, stones removed

8 x 2cm (¾in) slices sourdough bread

1 cup (240g) firm ricotta

METHOD

  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 Nativa, 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, oiled-side 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.

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