Creamy ricotta on toast with sweet and syrupy blueberries is a delicious breakfast or brunch treat. Make the quick and easy blueberry compote ahead of time for fuss-free mornings!
Ricotta on Toast
Ricotta Toast is one of my breakfast staples. It is easy to prepare every day yet feels decadent enough for a fancier weekend breakfast or brunch. Like my Easy Eggs Benedict with Quick Hollandaise or Flamenco Baked Eggs, this Ricotta and Blueberry Compote on Toast wouldn’t be out of place at a relaxed Brunch table.
A soft and creamy Italian cheese, Ricotta is a good source of protein and vitamins, making it a great choice to add to your breakfast. It works well with both sweet and savoury flavours too, so if you enjoy this recipe then definitely experiment.
Quick Blueberry Compote
This quick and easy blueberry compote has only three ingredients – blueberries, lemon juice and caster sugar. You can use frozen or fresh fruit and it can be stored in the fridge for up to 5 days. I like to make a batch on Sunday afternoons to last me through the week for quick and tasty breakfasts.
Compote is a syrupy fruit sauce and unlike jam the fruit keeps its shape so has a nice chunky texture. I have used blueberries in this recipe but you can easily swap them out for another berry, or make a mixed fruit version.
This easy fruit compote is not only great on ricotta toast – I love to stir it into yoghurt or porridge and top waffles and pancakes with it.
Ingredients
- Toast – Sourdough is my favourite, but you can use pretty much any type of bread you like.
- Ricotta cheese – I spread mine straight from the tub, but you can whip it in a food processor or blender for a smoother and lighter texture if you prefer.
- Blueberries – Fresh or frozen. If using fresh berries you may need less cooking time for the compote as the fruit will soften more quickly.
- Caster Sugar – You can also use honey or agave syrup.
- Lemon Juice – Always freshly squeezed. Stir in the lemon zest once the compote is cooled for extra citrus zing.
Serving Suggestions & Variations
I love this ricotta and blueberry toast served simply as it is for breakfast with a nice cup of strong coffee on the side. It works great as part of a brunch spread or as a sweet snack.
Chopped Nuts make a great garnish and add some extra crunch. I love to add toasted almonds.
Try different berries. My recipe for quick Blueberry Compote works well with other types of berries too – try raspberries, blackberries or a mixture depending on what is in season. You can use fresh or frozen fruit.
Add some crispy bacon! It might sound odd but salty, crisp bacon goes really well with the sweet compote and creamy ricotta.
Swap the toast for a bagel. I prefer plain bagels but this would also work well with poppyseed, fruit or cinnamon bagels.
Not just for toast. The combination of ricotta and blueberry compote makes a great topping for pancakes and waffles too. Whip the ricotta before serving either using a food processor or blender.
Gluten Free – simply use gluten free bread.
Dairy Free – Try a homemade almond or cashew ricotta or swap the ricotta for a vegan cream cheese.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More easy brunch recipes:
Ricotta Toast with Blueberry Compote
Equipment
- 1 small saucepan
- 1 spatula or spoon
- 1 toaster or grill
- 1 bread knife
Ingredients
- 4 slices bread of your choice
- ½ cup ricotta cheese
Blueberry Compote
- 2 cups blueberries, fresh or frozen about 300g
- 2 tbsp lemon juice
- 2 tbsp caster sugar
- lemon zest optional
Instructions
To make the blueberry compote
- Add the blueberries, caster sugar and lemon juice plus 1 tablespoon of water to a small saucepan over a medium heat.
- Bring to the boil then turn the heat to low and simmer for 10 minutes. Stir regularly so the berries don't stick to the pan. Fresh berries will soften quicker, so may require slightly less cooking time.
- Optional – add more sugar or lemon juice to taste if desired.
- Allow to cool then store in a clean jar in the fridge for up to 5 days.
To assemble the Toast
- Toast the bread slices in a toaster or grill and allow to cool very slightly.
- Spread each slice with a generous spoonful of ricotta then top with blueberry compote and serve.
My fave breakfast – feels like I’m eating cheesecake for brekkie! Love to make a big batch of compote for the week – sometimes I do it with raspberries as well or mix in chia seeds to feel healthy.