Lemon Blueberry Ricotta Toast
Lemon blueberry ricotta toast made with a thick slice of sourdough bread drizzled with olive oil and toasted golden in a skillet, spread with creamy ricotta cheese, and topped with a quick homemade blueberry compote made from fresh blueberries, honey, and fresh lemon juice cooked down into a thick jammy sauce. Finished with fresh lemon zest. Six ingredients, ten minutes, and a breakfast or snack that tastes like something from a really good brunch spot.
Ingredients
- 1 Thick Slice of Sourdough Bread
- Olive Oil
- ¾ cup Blueberries
- Drizzle of honey
- Juice of 1/2 a Lemon
- ¼ cup Ricotta Cheese
Instructions
- Add blueberries, honey and lemon juice to a sauce pan on medium heat and stir until a thick jam like consistency forms.
- Drizzle both sides of your bread with olive oil then toast each side on a skillet on medium heat.
- Spread an even layer of ricotta cheese on toast.
- Add your blueberry compote on top of the ricotta cheese.
- Top it off with lemon zest and enjoy!