Description
A delightful breakfast featuring creamy ricotta topped with fresh blueberries and honey on toasted sourdough.
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 (thickly sliced)
- 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 thickens.
- Heat a skillet over medium-high heat. Drizzle in olive oil and toast the sourdough until golden brown, about 3 minutes each side.
- Whip ricotta until smooth in a food processor or with a hand mixer.
- Spread whipped ricotta onto each slice of toast and top with blueberry compote. Garnish with basil, lemon zest, and drizzle with honey.
Notes
Serve fresh, and pair with crispy bacon or fruit salad for variety. Leftover compote can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg