Lemon 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
Scale
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
Find it online: https://nayabaker.com/lemon-blueberry-ricotta-toast-recipe/
