Preparation

Make the berry compote

Add the red berries to a small saucepan with a splash of
water, the lemon juice and the sugar.

Cook over medium heat for about 5 minutes, gently mashing with a fork until
soft and jammy. Set aside to cool slightly.

In a
blender or bowl, mix the plant based alternative to ricotta with 2 tablespoons
of the berry compote until smooth and lightly pink.

Toast the
bread slices in a pan or toaster until golden and crisp.

Assemble

Spread or
pipe the whipped plant based alternative to ricotta onto the warm toast.

Top with spoonfuls of the remaining berry compote.

Finish

Decorate with freshly grated lemon zest and chopped
pistachios.

Serve

Enjoy
immediately, while the toast is crisp and the plant based alternative to
ricotta perfectly creamy.

Storage

Best enjoyed freshly made