Lemon Blueberry Ricotta Toast Recipe
Introduction
Lemon Blueberry Ricotta Toast is a bright and creamy breakfast treat that’s both simple and satisfying. Fresh blueberries cooked into a tangy compote pair beautifully with smooth ricotta and zesty lemon on warm, toasted sourdough. It’s a perfect way to start your day with a burst of flavor.
Ingredients
- 1 thick slice of sourdough bread
- Olive oil, for drizzling
- 3/4 cup blueberries
- Drizzle of honey
- Juice of 1/2 a lemon
- 1/4 cup ricotta cheese
Instructions
- Step 1: In a saucepan over medium heat, combine the blueberries, honey, and lemon juice. Stir occasionally until the mixture thickens to a jam-like consistency, about 5-7 minutes.
- Step 2: Drizzle olive oil on both sides of the sourdough slice. Toast it in a skillet over medium heat until golden and crisp, about 2-3 minutes per side.
- Step 3: Spread an even layer of ricotta cheese over the toasted bread.
- Step 4: Spoon the warm blueberry compote over the ricotta layer.
- Step 5: Finish with a sprinkle of lemon zest if desired, and serve immediately.
Tips & Variations
- For extra brightness, add a pinch of freshly ground black pepper to the ricotta before spreading.
- Swap sourdough for whole grain or rye bread for a different flavor and texture.
- Use maple syrup instead of honey for a richer sweetness.
- Top with fresh mint leaves or a sprinkle of toasted nuts for added texture and aroma.
Storage
Store leftover blueberry compote in an airtight container in the refrigerator for up to 5 days. It can be reheated gently on the stove or in the microwave before serving. Toast is best enjoyed fresh, so prepare only what you plan to eat immediately.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the blueberry compote ahead of time?
Yes, the compote can be made up to 5 days in advance and stored refrigerated. Reheat gently before spreading on toast.
What can I substitute for ricotta cheese?
You can use cream cheese, mascarpone, or Greek yogurt as alternatives, each lending a slightly different texture and flavor.
PrintLemon Blueberry Ricotta Toast Recipe
A delightful and refreshing Lemon Blueberry Ricotta Toast that combines the creamy richness of ricotta cheese with the vibrant flavors of a homemade blueberry lemon compote, served atop toasted sourdough bread for a perfect breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Blueberry Lemon Compote
- 3/4 cup Blueberries
- Drizzle of honey (approximately 1 tablespoon)
- Juice of 1/2 a Lemon
For the Toast
- 1 Thick Slice of Sourdough Bread
- Olive Oil (for drizzling)
- 1/4 cup Ricotta Cheese
- Lemon zest (for garnish)
Instructions
- Prepare the Blueberry Lemon Compote: In a medium saucepan over medium heat, combine the blueberries, honey, and freshly squeezed lemon juice. Stir frequently and cook until the mixture thickens to a jam-like consistency, about 8-10 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, about 2-3 minutes per side, until golden brown and slightly crispy.
- Assemble the Toast: Spread an even layer of ricotta cheese onto the toasted bread while still warm. Spoon the blueberry lemon compote generously over the ricotta layer.
- Garnish and Serve: Finish with a sprinkle of fresh lemon zest on top for added brightness and flavor. Serve immediately and enjoy your vibrant Lemon Blueberry Ricotta Toast.
Notes
- You can adjust the amount of honey in the compote to make it sweeter or more tart based on your preference.
- For a vegan version, substitute ricotta cheese with a plant-based alternative.
- Use fresh lemons and blueberries for the best flavor impact.
- If you prefer a crispier toast, you can use a toaster oven instead of a skillet.
- The compote can be made ahead and refrigerated for up to 3 days.
Keywords: Lemon Blueberry Ricotta Toast, Blueberry Lemon Compote, Sourdough Toast, Breakfast Recipe, Easy Toast, Ricotta Cheese
