Description
Indulge in a delightful treat with this Blueberry Toast with Whipped Ricotta recipe. The perfect balance of sweet blueberries, creamy ricotta, and tangy lemon on crispy sourdough toast.
Ingredients
Units
Scale
Blueberry Compote:
- 2 cups blueberries – fresh or frozen
- 2 tablespoon honey, plus more for drizzling
- 2 tablespoon fresh lemon juice
- Pinch of salt
- 2 tablespoon extra-virgin olive oil
Toast:
- 4 slices sourdough bread – sliced thick
Whipped Ricotta:
- 1 cup whole milk ricotta cheese – room temperature
- Fresh basil – for garnish
Instructions
- Blueberry Compote: Heat blueberries, honey, lemon juice, and salt in a saucepan over medium heat, stirring to combine. Bring to a boil, then reduce heat to medium low and simmer, stirring often, until blueberries are softened and mixture is thickened.
- Toast: Heat a skillet over medium-high heat. Drizzle olive oil and add sliced sourdough. Toast until golden brown, about 3 minutes per side.
- Whipped Ricotta: Whip ricotta in a food processor or with a hand mixer until smooth.
- Assembly: Spread whipped ricotta on each slice of toast, top with blueberry compote, basil, lemon zest, and drizzle with honey. Serve immediately.
Nutrition
- Serving Size: 1 toast
- Calories: 419 kcal
- Sugar: 19 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 31 mg
