Blueberry & Whipped Ricotta Toast
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Blueberry & Whipped Ricotta Toast
Recipe by Courtney Roulston
Dietaries: Vegetarian, meat free
Serves: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
2 slices sourdough bread
2 tablespoons extra virgin olive oil
250g fresh ricotta cheese
Sea salt to taste
1.5 cups fresh blueberries
2 tablespoons honey
1 lemon
METHOD
Heat a frying pan over a medium heat. Drizzle the bread with oil then place into the pan and cook for 2 minutes each side, or until crispy and golden. Set aside.
Wipe the pan clean with paper towel then add in the blueberries, honey and a squeeze of lemon juice. Bring the mixture up to a simmer for 2 minutes, or until slightly jammy. Turn off the heat and set aside.
Place the ricotta into a small food processor along with a pinch of salt and blitz until smooth and creamy. Place into a zip lock bag if piping.
Pipe the ricotta onto the toast, or just smear on with a spoon. Spoon over the blueberry mixture then grate over a little lemon zest before serving.
