Description
A delightful combination of rustic sourdough bread topped with creamy ricotta and sweet blueberry compote, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups blueberries (fresh or frozen)
- 2 tablespoons honey (plus more for drizzling)
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 2 tablespoons extra-virgin olive oil
- 4 slices sourdough bread (sliced thick)
- 1 cup whole milk ricotta cheese (room temperature)
- Fresh basil (for garnish)
Instructions
- Heat blueberries, honey, lemon juice, and salt in a saucepan over medium heat, stirring to combine. Bring to a boil, then reduce heat to medium-low and simmer until blueberries are softened and the mixture has thickened.
- Heat a skillet over medium-high heat, drizzle in olive oil and add sliced sourdough. Toast bread until golden brown, about 3 minutes, then flip and cook the other side for 1-2 minutes.
- Whip ricotta in a food processor or with a hand mixer until smooth.
- Spread about 2 tablespoons of whipped ricotta onto each slice of toast, top with 1-2 tablespoons of blueberry compote, sprinkle chopped basil and lemon zest, then drizzle with honey as desired. Serve immediately.
Notes
Serve each toast open-faced to maximize visual appeal. Leftover compote can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Toast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg