Toast with ricotta, blueberries, and lemon
Treat yourself to a light yet flavorful toast with creamy ricotta, fresh blueberries, and a hint of lemon for a refreshing and nutritious breakfast.
- Time
- 15 min active · 15 min total
- Yield
- 2 pieces
- Steps
- 5
Ingredients
- Toast bread 2 slice
- Olive oil 1 tbsp
- Ricotta 100 g
For the blueberry jam
- Frozen blueberries 120 g
- Honey 1 tsp
- Lemon 0.5 pc
Directions
Step 1
Take the blueberries out of the freezer. There's no need to thaw the berries. Prepare a grater, a saucepan, a frying pan, and a whisk.
Step 1
Place the blueberries in the saucepan. Add the honey and squeeze the juice from half a lemon. Grate the zest from the half lemon and add most of it to the saucepan. Place the saucepan over medium heat and cook the berries until thickened. This will take about 10 minutes.
TipIf the mixture doesn't want to thicken, you can add 1 tsp of cornstarch dissolved in 1 tbsp of water.
Step 2
Heat the frying pan with olive oil. Toast the bread slices all at once or one by one until lightly golden. It's enough to heat them for about 1 minute per side. Let the toasts cool slightly.
Step 3
Lightly whip the ricotta with a whisk or mixer. The cheese will become airier. Spread the toasts with the whipped ricotta.
Step 1
Top the cheese with the blueberry jam. Garnish the toasts with the reserved zest and serve with freshly brewed tea or coffee.
