Print

Blueberry Ricotta Toast

Print Recipe

Crispy golden toast slathered with whipped ricotta and topped with a glossy, sweet blueberry compote. A refreshing and indulgent breakfast or snack that’s both elegant and easy to make.

Ingredients

Scale
  • 4 slices sourdough or rustic bread
  • 1 cup whole milk ricotta cheese
  • 1½ cups fresh blueberries
  • 2 tablespoons honey (plus more for drizzling)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh mint leaves, for garnish

Instructions

  1. In a small saucepan over medium heat, combine the blueberries, 2 tablespoons honey, lemon juice, lemon zest, vanilla, and a pinch of salt.
  2. Cook for 6–8 minutes, gently stirring, until the berries burst and the mixture thickens slightly into a compote. Remove from heat and let cool slightly.
  3. Toast the bread slices until golden and crisp.
  4. Spread a generous amount of ricotta over each slice of toast.
  5. Spoon the warm blueberry compote over the ricotta.
  6. Drizzle with extra honey and garnish with fresh mint leaves. Serve immediately.

Notes

  • Use store-bought ricotta or whip it with a bit of milk for a creamier texture.
  • You can use frozen blueberries if fresh ones aren’t available.
  • Serve with a sprinkle of granola for added crunch.

Nutrition

Keywords: blueberry toast, ricotta breakfast, easy snack, fruit toast, sweet brunch idea

Find it online: https://epicrecipebox.com/blueberry-ricotta-toast/