Perfect for any season, this dish brings together a luscious blueberry compote and a silky whipped ricotta on a crispy slice of sourdough, creating an unbeatable blend of flavors and textures.
Blueberry Toast With Whipped Ricotta
Tangy whipped ricotta and vibrant blueberry compote unite on crusty sourdough in the Blueberry Toast with Whipped Ricotta recipe, a morning delight. Topped with fresh basil, lemon zest, and a drizzle of honey, it’s a breakfast or snack that not only satisfies your hunger but also elevates your taste experiences. Whether using fresh or frozen blueberries, this toast is a testament to simple ingredients forming extraordinary meals.
INGREDIENTS
- 2 cups blueberries – fresh or frozen
- 2 tablespoons honey – plus more for drizzling
- 2 tablespoons fresh lemon juice
- pinch of salt
- 2 tablespoons extra-virgin olive oil
- 4 slices sourdough bread – sliced thick
- 1 cup whole milk ricotta cheese – room temperature
- fresh basil – for garnish
INSTRUCTIONS
- Heat blueberries, honey, lemon juice, and salt in a saucepan over medium heat, stirring to combine.
- 2 cups blueberries,2 tablespoon honey,2 tablespoon fresh lemon juice,pinch of salt
Bring to a boil, then reduce heat to medium-low and simmer, stirring often, until blueberries are softened and the mixture is thickened. - Heat a skillet or sauté pan over medium-high heat. When hot, drizzle in olive oil and add sliced sourdough.
- 2 tablespoons extra-virgin olive oil,4 slices sourdough bread
- Toast bread until golden brown, about 3 minutes, then flip and cook the other side 1-2 minutes. Work in batches if needed. When toast is done, remove from heat and set aside.
- Whip ricotta in a food processor or with a hand mixer until smooth.
- 1 cup whole milk ricotta cheese
- To assemble toast, spread about 2 tablespoons of whipped ricotta onto each slice of toast and top with 1-2 tablespoons of blueberry compote. Sprinkle on chopped basil and lemon zest and drizzle on honey as desired. Serve immediately.
fresh basil.
Serving Suggestion
- Earl Grey Scones with Vanilla Bean Glaze
- White Chocolate and Raspberry Muffins
- Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette
- Lemon Blueberry Cookies
- Blueberry Cream Cheese Bars
Tips and Tricks
- Use a sturdy type of bread like sourdough or seeded whole grain to support the weight of the toppings.
- You’ll need a small saucepan for the blueberry compote and a skillet or air fryer for toasting the bread.
- If ricotta is not available, cream cheese, mascarpone, or even almond butter can be used as a base layer under the blueberry compote. Also, feel free to substitute blueberries with blackberries, raspberries, strawberries, or a mix of your favorite berries for a personalized touch.
Leave a Reply