Ricotta Toast with Blueberry Compote
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!
Servings: 4 slices
Calories: 197kcal
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.
Notes
Blueberry Compote can be stored in a clean jar or sealed container in the fridge for up to 5 days.
Nutrition
Calories: 197kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 1mg