Blueberry & Honey Ricotta Toast

For the blueberry compote: Cook 2 cups fresh blueberries, 1/4 cup sugar, and 1 pinch salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add 1 1/2 tsp. finely grated lemon zest, 1 Tbsp. freshly squeezed lemon juice, and the remaining 1 cup fresh blueberries. Bring to a boil, then remove from heat. Add 1 tsp. finely grated lemon zest, 1 Tbsp freshly squeezed lemon juice, and remaining 1 cup fresh blueberries. Let the compote sit until you are ready to serve.

Heat a skillet or sauté pan over medium-high heat. When hot, drizzle in olive oil and add sliced sourdough. Toast bread until golden brown, about 3 minutes, then flip and cook the other side 1–2 minutes. Work in batches if needed. When toast is done, remove from heat and set aside.

Whip Galbani Ricotta in a food processor or with a hand mixer until smooth.

To assemble toasts, spread about 2 tablespoons whipped ricotta onto each slice of toast and top with 1–2 tablespoons of blueberry compote. Sprinkle on chopped mint and lemon zest, drizzle with honey, and serve.