Ryvita Crispbreads are not something I have tried for a while so I was intrigued to learn they now have a range of different flavoured crispbreads. I am familiar with the original, but now you can get eleven different flavours including Mediterranean Herbs, Hint of Chilli and even Fruit Crisp. Ryvita have joined forces with Mark Sargeant, who is the owner of Rocksalt restaurant in Folkestone, and created a range of new toppings to accompany your Ryvita crispbread. These toppings are inspired by the British summer and I got the chance to try some of them out.
Ryvita Fruit Crunch Crispbread with banana, yoghurt, honey basil and passion fruit.
I tried these and this is how they turned out. I think my presentation needs a little bit of work to make them look as nice as the picture above but I have to say they did taste very nice. I would have never have thought of putting yoghurt on Ryvita but the combination goes really well.
Serves 4 -6 as a light lunch
This is my variation on the theme, I substituted carrots for fennel as I do not like fennel. I also used tinned sardines as I could not find any fresh. The mixture has a rather tang that compliments the herb crispbread very nicely.
I haven’t had a change to try these last two recipes yet but thought I would share them anyway. If you do try them let me know how they turn out.
Ryvita Hint of Chilli Crispbreads with spiced potted crayfish tails and watercress
Serves 3-4 as a light lunch
Ryvita Dark Rye Crispbread with salt beef, watercress and dill pickle
Makes around 60 canapes
For more information visit Ryvita at http://ryvita.co.uk/
Disclosure: I was sent some Ryvita for the purposes of creating the recipes above.
Other posts you may be interested in: