Blueberry and ricotta toast recipe
A gorgeous and easy blueberry and ricotta toast recipe, with simple ingredients, vibrant flavors and colors promising a luxurious yet quick breakfast or brunch!
Equipment
- 1 toaster
- 1 bowl medium
- 1 small saucepan to warm and burst the blueberries
Ingredients
- 250 g ricotta
- 150 g blueberries
- 1 lemon zest only
- 2-3 tbsp maple syrup to drizzle
- 1 pinch sea salt flakes
- 4-6 slices sourdough toast
Instructions
Toast the bread
- Whether you use a toaster, a pan or grill, toast the sourdough slices to your liking or until golden brown and crispy.
Make the blueberry puree
- Meanwhile, tip half of the blueberries in a sauce pan and warm them on a low to medium heat.
- Smash them gently but not fully with the back of a fork or a potato masher. They will burst gently and release their juices.
Make the blueberry ricotta
- In a medium bowl, pour the warm blueberry puree and add half of the ricotta cheese.
- Add maple syrup, sea salt flakes and the lemon zest. Give everything a quick mix to get a beautiful purple blueberry ricotta spread.
Assemble the toasts
- Slather the plain ricotta on each toast first, then add small mounds of the blueberry ricotta and swirl it slightly with the back of the spoon.
Serve and enjoy!
- Top each toast with the rest of the blueberries, drizzle extra maple syrup and dust with icing sugar if you fancy.
- The toasts will be crunchy and creamy, zesty, juicy, a little messy but so, so good!
Video
Notes
You want to eat these warm, so work quickly. You can also toast the sourdough just before ready to eat.
You can make the blueberry ricotta in advance and spoon in an airtight container. It keeps well in the fridge for up to two days.
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