Blueberry Lemon Ricotta Toast

• 8 oz ricotta cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey
• 1 cup fresh blueberries
• 4 slices sourdough bread

Steps

1. 1 Toast the sourdough bread until golden and crisp.
2. 2 In a bowl, mix ricotta, lemon zest, lemon juice, and honey until smooth.
3. 3 Spread the ricotta mixture evenly over the toasted bread.
4. 4 Top each slice with a generous handful of blueberries.

Equipment

• Toaster or broiler
• Mixing bowl

Variations

• Add a sprinkle of chia seeds for extra crunch and nutrition.
• Swap in goat cheese for a tangy twist.

Substitutions

• Use almond ricotta for a vegan option.
• Substitute Greek yogurt for ricotta for a tangier flavor.

Pairings

• Fresh fruit salad
• A side of crispy bacon

Nutrition

Tips

• For an extra touch, drizzle with a bit more honey or a sprinkle of powdered sugar.
• Use frozen blueberries if fresh aren't available, just thaw them first.

Storage

Store leftovers in the refrigerator for up to 1 day. Toast again before serving.

Freezing: Does not freeze well due to the ricotta and bread texture.

Serving Suggestions

• Serve with a hot cup of coffee or tea for a perfect morning treat.

FAQ