Blueberry Ricotta Toast
Enjoy these blueberry toasts as a fun appetizer, brunch or lunch idea! With fresh cheese and sweet fruit, they're an indulgent yet easy toast recipe.
Servings: 2 servings
Calories: 227kcal
Equipment
- Food processor or stand mixer
Ingredients
- ¾ cup blueberries fresh or frozen
- ½ cup ricotta
- 1 teaspoon honey
- 2 slices bread rice cakes as a swap
- ½ teaspoon fresh thyme leaves
Instructions
- Gently heat blueberries and honey in a pot with a teaspoon of water for 4-5 minutes, until they have slightly broken down so you have some whole blueberries and some syrup. Set aside to cool.
- Spoon the ricotta into a food processor and whip for 5-10 seconds until it is light and fluffy.
- Toast your bread in a toaster, air fryer or under the broiler.
- Spread the toast with whipped ricotta, then spoon on the blueberry compote. Sprinkle over the fresh thyme leaves.
Notes
- Use an unflavored ricotta.
- Fresh or frozen blueberries can be used. It will take a little longer to use frozen berries as they thaw then heat in the pot.
- Nutritional information is auto-generated and should be understood to be an estimate.
- bread, which scores 1 with a ? as a liberator and notes you may wish to review. Rice cakes (or oat cakes) can be used as a swap if they are suitable for you.
- honey scores 0, with a note 'To be debated. Uneven. Naturally contains benzoic acid'. Maple syrup can be used as a swap.
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 185mg | Potassium: 152mg | Fiber: 3g | Sugar: 10g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg
