In this Blueberry Ricotta Toast, crunchy sourdough toast is topped with a simple whipped ricotta and a warm blueberry compote with a hint of lemon. It’s a simple breakfast that emphasizes fresh ingredients like ripe blueberries and lemon zest without added sugar.
This is a super easy way to make breakfast feel special, and it can also be done with crisp apples in this Apple Ricotta Toast.
I love the pairing of blueberries and lemon. So much so that I have developed quite a few lemon blueberry recipes like Lemon Blueberry Olive Oil Cake, Lemon Blueberry Cookies, and Lemon Blueberry Muffins.
This ricotta toast recipe will take you all of 20 minutes, but it feels elegant. It’s perfect for a family weekend breakfast or brunch or even an afternoon snack or appetizer. Using the freshest ingredients available helps to take this dish over the top.
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🛒 Ingredients
Below are the ingredients needed to make Blueberry Ricotta Toast.
- Bread: I recommend using sourdough, thickly sliced.
- Olive Oil: Use extra virgin olive oil, if possible. It adds flavor.
- Ricotta: Use fresh, whole milk ricotta.
- Lemon: Used for both the zest and the lemon juice. Be sure to zest only the brightest outermost yellow part of the peel, not the inner white pith.
- Blueberries: Use fresh, juicy blueberries, though frozen is okay in a pinch. I use a similar approach to warming blueberries in this Blueberry Overnight French Toast Casserole.
- Honey: This is optional for drizzling on top if you’d like it slightly sweet. Depending on your blueberries (sometimes they can be quite sweet), you may not need any. I love it without honey.
See the recipe card for full information on ingredients and quantities.
✏️ Variations:
- Bread: Instead of sourdough, you can use a rustic whole-grain bread or pumpernickel. Be sure to choose bread from the bakery section of the grocery store rather than the more packaged section with items with a long shelf life.
- Ricotta: If you can’t find fresh ricotta, you can use softened cream cheese or mascarpone.
- Lemon: Rather than lemon, you can use a pinch of cinnamon for a different flavor profile.
- Honey: Honey goes well with lemon, but if you’re using cinnamon instead, you can opt for a drizzle of maple syrup.
⏲️ Can This Be Prepared Ahead?
These ingredients are best prepared right before serving for the freshest taste. Though if needed, the blueberry compote and whipped ricotta can be done ahead of time. Warm the blueberry compote through before serving.
📝 How to Make Blueberry Ricotta Toast
Below are the step-by-step instructions and photos for how to make Blueberry Ricotta Toast.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Toast the Bread: Brush the bread with olive oil then toast in the oven on broil for anywhere between 1-5 minutes depending on your oven's settings until golden brown. This can be done on a baking sheet or directly on the rack.
Step 2. Whip the Ricotta: Add the ricotta to a medium bowl and whip with a hand mixer for 2-3 minutes until creamy and smooth.
Step 3. Make the Blueberry Compote: Add the fresh blueberries, zest of 1 lemon, and lemon juice to a medium or small saucepan. Bring to medium-low heat and cover, stirring occasionally for 5-10 minutes or until the blueberries release their juices.
Remove the lid and cook for 2 more minutes, stirring occasionally. Allow to cool slightly.
Step 4. Assemble: Top the toasted sourdough bread with the creamy ricotta and blueberry compote. Add a sprinkle of lemon zest and a drizzle of honey if desired.
Tip: Depending on where they are in season, some blueberries are much sweeter than others. If your blueberries are quite sweet, you likely will not need or want honey drizzled on top (I prefer it without).
💖 Looking for More Breakfast Recipes? You May Love These:
If you've tried this Blueberry Ricotta Toast or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Blueberry Ricotta Toast
Ingredients
- 4 slices sourdough bread
- ¼ cup extra virgin olive oil
- ¾ lb fresh whole milk ricotta cheese
- 2 cups fresh blueberries
- zest of 2 lemons
- 1 tablespoon lemon juice
- honey for drizzling optional
Instructions
- Brush the sourdough bread with olive oil. Set the oven to broil. Toast the bread in the oven until lightly golden brown, about 2-5 minutes depending on your oven’s broil settings.
- Separately, add the ricotta to a medium bowl and beat with a hand mixer on low-medium speed for 2-3 minutes or until light, creamy and smooth.
- In a small saucepan, add the fresh blueberries, the zest of 1 lemon, and lemon juice. Bring to low-medium heat (think a setting of 3 out of 10). Cover, stirring occasionally for 5-10 minutes. As the blueberries start to release their juices, remove the lid and stir for 1-2 more minutes. Remove from the heat and allow to cool slightly.
- To assemble, spread the whipped ricotta on the toast and top with the blueberries. Sprinkle with the zest of the remaining lemon and drizzle with honey if desired.
Notes
- Lemon Zest: Be sure to zest only the brightest outermost yellow part of the peel, not the inner white pith.
- Bread: Instead of sourdough, you can use a rustic whole grain bread or pumpernickel. Be sure to choose bread from the bakery section of the grocery store, rather than the more packaged section with items with a long shelf life.
- Optional Honey: Depending on where they are in season, some blueberries are much sweeter than others. If your blueberries are quite sweet, you likely will not need or want honey drizzled on top (I prefer it without).
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