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+ servings
Blueberry Toast with Whipped Ricotta

Delicious Blueberry Toast with Whipped Ricotta Bliss

Enjoy a delicious Blueberry Toast with Whipped Ricotta, a delightful blend of creamy ricotta and sweet blueberries perfect for breakfast or as a snack.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250

Ingredients
  

For the Blueberry Compote
  • 2 cups Blueberries Fresh or frozen
  • 1/4 cup Honey Can substitute with agave syrup or maple syrup
  • 1 tablespoon Fresh Lemon Juice Lime juice can be used as an alternative
  • 1 pinch Salt Balances flavors
For the Toast
  • 2 tablespoons Extra-Virgin Olive Oil Can be replaced with butter
  • 4 slices Sourdough Bread Alternative options include whole grain or pumpernickel
For the Topping
  • 1 cup Whole Milk Ricotta Cheese Can substitute with cream cheese or mascarpone
  • 1 tablespoon Fresh Basil Optional but recommended

Equipment

  • Saucepan
  • Skillet
  • bowl
  • food processor

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine blueberries, honey, lemon juice, and salt. Heat over medium, stirring until boiling, then reduce to simmer for 5-7 minutes until thickened.
  2. Heat a skillet over medium-high heat; add olive oil. Toast bread slices for about 3 minutes on each side until golden brown.
  3. In a bowl or food processor, whip the ricotta cheese until smooth and creamy, about 1-2 minutes.
  4. Spread whipped ricotta on each slice of toast. Spoon blueberry compote over the ricotta and garnish with basil.
  5. Serve immediately while warm for the best flavor.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Use either fresh or frozen blueberries; both work well. Whip ricotta until light and fluffy for the best texture.

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