Whipped Ricotta Toast with Blueberry Compote

Ingredients

• 6 to 8 1/2-inch-thick slices Bread (– such as sourdough; wholegrain, etc. (SEE NOTES))
• 15 ounces Ricotta Cheese (– whole milk for the best taste)
• 2-3 tsp Honey (– to taste; plus more for garnish)
• 2 TBS Whole Milk or Heavy Cream (– or more; to taste)
• 6 to 8 Sprigs Mint Leaves (– Optional; garnish)
• 9 ounces Blueberries (– washed and dried (1/2 a pint))
• 3 TBS Granulated Sugar
• 1 large whole Lemon (– 3 tsp zest + 1 TBS juice; DIVIDED)
• To taste Kosher Salt

Instructions

1. 1

   Preheat Oven and Prep Baking Sheet: Arrange oven rack to the center position and then preheat the oven to 350-degrees Fahrenheit. Line a large baking sheet with parchment for easy clean up and then set it aside.

2. 2

   Make the Blueberry Compote Topping: To a medium saucepan, add the blueberries, sugar, 2 teaspoons of filtered water, and a 1/8 teaspoon of salt. Place the pan on the stovetop over medium heat. Cook, stirring frequently, until the blueberries have softened, and a syrup forms, about 4 to 5 minutes. Remove from the heat and stir in 1 teaspoon of lemon zest and a tablespoon of lemon juice. Give the blueberry sauce a taste and adjust it to suit your tastebuds. Then, set it aside.

3. 3

   Toast the Bread: Add the slices of bread to the baking sheet and place in the oven. Bake for 3-5 minutes per side, or until the bread is toasted to your liking. Then remove from the oven and transfer the toast to a wire rack and let cool slightly. (Note: Use a wire rack so the bread stays crispy.)

4. 4

   Meanwhile, Whip and Flavor the Ricotta: Add the ricotta, honey, milk, and 2 teaspoons lemon zest to the bowl of a food processor. Cover and process until the mixture is fluffy and creamy, about 45 seconds to 1 minute. Uncover the bowl use a rubber spatula to scrape down the sides and bottom of the bowl. Cover and process again until fluffy and smooth, about 30 seconds to 1 minute. Grab a spoon, taste the whipped ricotta mixture, and adjust it to suit your tastebuds, adding a splash more of milk to thin the ricotta or salt, honey, and/or lemon zest for flavoring. Then, set it aside.

5. 5

   Serve Whipped Ricotta Toast with Blueberry Topping: Divide the whipped ricotta evenly and dollop on top of each slice of toast. Then use the back of a spoon to spread the ricotta evenly over the toast, edge to edge. Next, spoon the blueberry compote evenly over the ricotta. Drizzle a little honey over each blueberry toast and garnish with a sprig of mint and more fresh lemon zest, if desired. Enjoy immediately.