ricotta toasts with berry compote

berries and...cream?

I’m not trying to hate on pancakes or French toast, but one of the most decadent breakfast foods in my opinion is a savory/sweet toast on a fresh slice of crusty bread. It’s like an elevated toast and jam, but with fluffy ricotta and fresh berry compote. It’s extremely easy to make a quick berry compote and a great option if you have some berries in the fridge on the brink of going bad. You just dump the berries into a sauce pan with a little fresh citrus, water, and sugar. Simmer the berries for a bit to achieve a sweet, jammy toast topper. The ricotta and sea salt flakes give a savory punch to this meal. I guarantee you’ll be trading in your usual breakfast (or midday snack) for these scrumptious toasts in no time.

⟶ the recipe

ricotta toasts with berry compote

ingredients

2 cups of mixed berries, fresh or frozen

2 tablespoons freshly squeezed lemon juice

1 tablespoon water

2 tablespoons sugar

2 slices of thick, crusty bread, cut in half

½ cup ricotta cheese

1 tablespoon lemon zest

Sea salt flakes for sprinkling

Prep time

5 minutes

Cook time

10 minutes

Total time

15 minutes

2 servings

instructions

Place berries, lemon juice, water, and sugar in a small saucepan over medium heat.

Bring liquid to a boil, then reduce heat to a simmer. Cook berries, stirring often to keep them from sticking to the pan.

Cook for about 10 minutes, or until liquid has reduced, and the mixture resembles a chunky jam with some whole berries still intact.

Remove compote from the heat, and set aside to cool.

Toast bread slices until crispy, and allow them to cool for about 2 minutes.

In a small bowl, mix ricotta cheese with the lemon zest. Spread each piece of toast with the ricotta mixture, and top with the berry compote, including the extra juices.

Sprinkle with a bit of sea salt to serve.