Blueberry Whipped Ricotta Toast is an easy spring breakfast made with fresh berry compote, creamy whipped ricotta, and golden sourdough.

Scale

2 cups (296 g) blueberries – fresh or frozen

2 tablespoon (30 ml) honey – plus more for drizzling

2 tablespoon (30 ml) fresh lemon juice

pinch of salt

2 tablespoon (30 ml) extra-virgin olive oil

4 slices sourdough bread – sliced thick

1 cup (248 g) whole milk ricotta cheese – room temperature

fresh basil – for garnish

1. Heat blueberries, honey, lemon juice, and salt in a saucepan over medium heat, stirring to combine.

2. Bring to a boil, then reduce heat to medium low and simmer, stirring often, until blueberries are softened and mixture is thickened.

3. Heat a skillet over medium-high heat. Drizzle in olive oil and add sliced sourdough.

4. Toast bread until golden brown, about 3 minutes per side.

5. Whip ricotta in a food processor or with a hand mixer until smooth.

6. Spread whipped ricotta onto each slice of toast and top with blueberry compote.

7. Garnish with chopped basil, lemon zest, and drizzle with honey. Serve immediately.

Use whole milk ricotta for best texture.

Frozen blueberries work well if fresh are unavailable.

Assemble just before serving to keep toast crisp.

Keywords: Blueberry Whipped Ricotta Toast, easy spring breakfast, fresh berry compote, sweet snack toast, ricotta cheese breakfast