Description
Creamy whipped ricotta paired with a sweet blueberry compote on crispy sourdough toast.
Ingredients
Scale
- 2 cups blueberries
- 2 tbsp honey
- 2 tbsp lemon juice
- pinch salt
- 2 tbsp olive oil
- 4 slices sourdough bread
- 1 cup ricotta cheese
- fresh basil
- lemon zest optional
Instructions
- Cook blueberries, honey, lemon juice, and salt until thick
- Toast sourdough in olive oil until golden
- Whip ricotta until smooth
- Spread ricotta on toast
- Top with blueberry compote
- Garnish with basil, lemon zest, and honey
Notes
- Use fresh or frozen blueberries
- Whip ricotta for best texture
- Serve immediately for crisp toast
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 419
- Sugar: 18
- Sodium: 210
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 12
- Cholesterol: 30