Blueberry Ricotta Toast

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings:

Calories: 485kcal

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.

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).