2 cups frozen raspberries
1/3 cup icing sugar mixture
4 slices café-style raisin bread
120g fresh ricotta (2/3 cup)
Combine frozen raspberries and sugar in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Remove from heat.
Lightly toast bread. Spread with ricotta. Cut in half diagonally.
Serve drizzled with sauce.
TIP! The café-style raisin toast is sliced extra thick. It can be toasted in a toaster or under a hot grill in the oven. Replace with brioche or sourdough bread, for a change.