Blueberry & Honey Ricotta Toast
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For the Compote:
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3 cups fresh blueberries, divided
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1⁄4 cup white sugar (or coconut sugar)
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1 1⁄2 tsp finely grated lemon zest
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1 tbsp freshly squeezed lemon juice
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Pinch of salt
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For the Toast:
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1⁄4 cup blueberry compote
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2 tablespoon extra virgin olive oil
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4 slices sourdough or gluten-free bread
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1 cup Galbani® Ricotta, room temperature
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2 tbsp honey for drizzling
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Mint, for garnish
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1⁄2 tsp finely grated lemon zest, for garnish
Related Recipes:
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.
-
For the Compote:
-
3 cups fresh blueberries, divided
-
1⁄4 cup white sugar (or coconut sugar)
-
1 1⁄2 tsp finely grated lemon zest
-
1 tbsp freshly squeezed lemon juice
-
Pinch of salt
-
For the Toast:
-
1⁄4 cup blueberry compote
-
2 tablespoon extra virgin olive oil
-
4 slices sourdough or gluten-free bread
-
1 cup Galbani® Ricotta, room temperature
-
2 tbsp honey for drizzling
-
Mint, for garnish
-
1⁄2 tsp finely grated lemon zest, for garnish
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.