Description
Enjoy the delightful combination of sweet blueberries and creamy whipped ricotta on crispy sourdough toast with this easy and flavorful Blueberry Toast with Whipped Ricotta recipe.
Ingredients
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Blueberry Compote:
- 2 cups blueberries – fresh or frozen
- 2 tablespoon honey
- 2 tablespoon fresh lemon juice
- pinch of salt
Toast:
- 2 tablespoon extra-virgin olive oil
- 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 until thickened.
- Toast: Heat olive oil in a skillet, toast sourdough slices until golden brown on both sides.
- Whipped Ricotta: Whip ricotta until smooth. Spread whipped ricotta on toast, top with blueberry compote, basil, lemon zest, and drizzle with honey. Serve immediately.
Notes
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Nutrition
- Serving Size: 1 toast
- Calories: 419 kcal
- Sugar: 19 g
- Sodium: 210 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
