Lemon Blueberry Ricotta Toast Recipe
Introduction
Lemon Blueberry Ricotta Toast is a bright and delicious way to start your day or enjoy a light snack. This recipe combines creamy ricotta with a sweet-tart blueberry compote on toasted sourdough bread for a fresh and satisfying treat.
Ingredients
- 1 thick slice of sourdough bread
- Olive oil
- 3/4 cup blueberries
- Drizzle of honey
- Juice of 1/2 a lemon
- 1/4 cup ricotta cheese
Instructions
- Step 1: Combine blueberries, honey, and lemon juice in a saucepan over medium heat. Stir occasionally until the mixture thickens into a jam-like consistency.
- Step 2: Drizzle olive oil on both sides of the sourdough slice. Toast the bread in a skillet over medium heat, cooking each side until golden and crisp.
- Step 3: Spread an even layer of ricotta cheese onto the toasted bread.
- Step 4: Spoon the warm blueberry compote over the ricotta layer.
- Step 5: Optionally, garnish with lemon zest before serving. Enjoy immediately.
Tips & Variations
- Use fresh lemon zest on top for an extra burst of citrus flavor.
- Swap sourdough for whole grain or rye bread for a different texture.
- Add a sprinkle of chopped fresh mint or basil for a herbal note.
- Make the blueberry compote in advance and store it in the fridge for up to 3 days.
Storage
Store leftover blueberry compote in an airtight container in the refrigerator for up to 3 days. Ricotta toast is best enjoyed fresh but can be reheated briefly in a skillet or toaster oven to warm the bread and cheese. Avoid storing the assembled toast as it may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for the compote?
Yes, frozen blueberries work well. Just thaw them slightly before cooking and keep an eye on the consistency as frozen berries may release more liquid.
What can I substitute for ricotta cheese?
Cream cheese, mascarpone, or a thick Greek yogurt can be used as alternatives for a similar creamy texture and mild flavor.
PrintLemon Blueberry Ricotta Toast Recipe
This Lemon Blueberry Ricotta Toast is a bright and delicious breakfast or snack option featuring a creamy ricotta spread topped with a warm, tangy blueberry compote and fresh lemon zest, all served on perfectly toasted sourdough bread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Toast
- 1 Thick Slice of Sourdough Bread
- Olive Oil (for drizzling)
Blueberry Compote
- 3/4 cup Blueberries
- Drizzle of Honey (about 1 tablespoon)
- Juice of 1/2 a Lemon
Toppings
- 1/4 cup Ricotta Cheese
- Lemon Zest (from 1/2 lemon)
Instructions
- Make the Blueberry Compote: In a saucepan over medium heat, combine the blueberries, honey, and lemon juice. Stir occasionally until the mixture thickens and takes on a jam-like consistency, approximately 7-10 minutes. Remove from heat and set aside.
- Toast the Bread: Drizzle olive oil on both sides of the sourdough slice. Heat a skillet over medium heat and toast the bread slice, cooking each side until golden brown and crisp, about 2-3 minutes per side.
- Assemble the Toast: Spread an even layer of ricotta cheese over the toasted bread. Spoon the warm blueberry compote evenly on top of the ricotta layer.
- Garnish and Serve: Sprinkle fresh lemon zest over the assembled toast for a bright, citrusy finish. Serve immediately and enjoy!
Notes
- You can substitute sourdough bread with your preferred bread such as multigrain or whole wheat.
- Use raw honey for a more natural sweetness.
- For a vegan version, use a plant-based ricotta alternative.
- If fresh blueberries are not available, frozen blueberries can be used; just thaw before cooking.
- Adjust sweetness by adding more or less honey according to taste.
Keywords: lemon blueberry ricotta toast, blueberry compote, ricotta toast, sourdough toast, breakfast recipe, easy breakfast
