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A slice of crisp toast topped with creamy ricotta, jammy roasted blueberries, and a drizzle of honey, creating a perfect Roasted Blueberry & Ricotta Toast.

Blissful Roasted Blueberry & Ricotta Toast

Experience a masterpiece of contrasts with this elegant toast, featuring a thick slice of sourdough topped with creamy ricotta and warm, jammy roasted blueberries. Finished with a drizzle of honey, a zing of lemon zest, and fresh mint, it's a gourmet brunch experience that's surprisingly simple to create.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick slices of sourdough bread
  • 1 cup fresh or frozen blueberries
  • 1/2 cup whole milk ricotta cheese
  • 1 tablespoon honey or maple syrup, plus more for drizzling
  • 1 teaspoon olive oil or coconut oil
  • 1 lemon, for zesting
  • 1 pinch of salt
  • A few fresh mint or basil leaves, for garnish

Equipment

  • Oven
  • Small baking sheet
  • Small bowl
  • Toaster or grill pan
  • Knife
  • Spatula or spoon
  • Microplane or zester

Method
 

  1. Preheat your oven to 400°F (200°C). On a small baking sheet, toss the blueberries with 1 teaspoon of olive oil and 1 tablespoon of honey or maple syrup.
  2. Roast for 10-15 minutes, until the berries have softened, wrinkled, and started to burst, creating a jammy sauce. Set aside.
  3. While the berries are roasting, combine the whole milk ricotta, a pinch of salt, and about 1 teaspoon of fresh lemon zest in a small bowl. Stir gently to combine.
  4. Toast your sourdough slices until they are deeply golden brown and crisp using a toaster, grill pan, or broiler.
  5. To assemble, spread a generous layer of the lemon ricotta mixture onto the warm toast.
  6. Spoon the warm roasted blueberries and their juices over the ricotta.
  7. Finish with an extra drizzle of honey, a sprinkle of more lemon zest, and fresh, torn mint or basil leaves. Serve immediately.

Notes

For the best results, use full-fat whole milk ricotta for a richer, creamier texture. When roasting the blueberries, ensure they are in a single layer on the baking sheet to promote caramelization rather than steaming. This recipe is highly adaptable; try substituting sourdough with brioche, ricotta with mascarpone, or blueberries with other fruits like blackberries or sliced figs. For added texture and flavor, consider adding toasted sliced almonds, a drizzle of balsamic glaze, or a pinch of cardamom to the ricotta.