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  4. Blueberry Lemon Ricotta Toast

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Whether you're looking for an easy weekday solution or a decadent weekend brunch, BC blueberries add a healthy kick-start to your day!

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Blueberry Lemon Ricotta Toast

Breakfasts

Blueberry Lemon Ricotta Toast

Yields
2 slices
Preparation Time
10 min
Tips

* No piping bag?  No problem!  You can use a re-closable sandwich bag in a pinch.  Use your rubber spatula to fill one corner of the bag with the whipped ricotta.  Twist the empty part of the bag around to keep a little pressure on the ricotta.  Snip the corner of the bag and pipe your ricotta onto your toasted bread.

Ingredients

  • 1 cup (250 mL) Ricotta cheese
  • ½ cup (125 mL) frozen blueberries
  • 1 tbsp (15 mL) Milk
  • Zest of 1 lemon
  • 2 sprigs fresh thyme
  • 1 tbsp (15 mL) honey
  • 3 tbsp (45 mL) butter, softened
  • Bread for toasting

Directions

1. In a stand mixer fitted with the whisk attachment, add ricotta cheese and lemon zest.  Mix on medium speed.  Slowly drizzle in milk and increase to high speed until well incorporated and smooth.  You may need to scrape the sides of the bowl with a rubber spatula once or twice.

2. Prepare a piping bag* fitted with a petal tip. With a rubber spatula scoop, whipped ricotta mix into the piping bag.  Cover and refrigerate 2 hours or overnight.

3. Butter slices of bread and fry in a pan until golden.  Set aside to cool slightly.

4. Pipe chilled ricotta onto fried bread.  Top with blueberries, thyme and drizzle with honey.  You can add some additional lemon zest to finish the presentation.

5. Serve immediately.