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Whole Grain Toast with Ricotta and Blueberries

Elina James
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine Mediterranean
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients:
  • 2 slices whole grain or multigrain bread
  • ½ cup ricotta cheese (whole milk or part-skim)
  • ½ cup fresh blueberries (washed and dried)
  • 1–2 teaspoons honey or pure maple syrup
  • A pinch of sea salt (optional)
  • Optional Toppings:
  • Lemon zest (for brightness)
  • Chopped fresh mint or basil leaves
  • A sprinkle of chia or flax seeds
  • Toasted almonds or walnuts (for crunch)

Instructions
 

  • Step 1: Toast the Bread : Toast the bread slices in a toaster or on a pan over medium heat until golden brown and crisp (about 2–3 minutes per side).
  • Step 2: Prepare the Ricotta Spread : In a small bowl, whisk the ricotta cheese with a pinch of salt until smooth and creamy. Optionally, mix in a teaspoon of honey or a few drops of vanilla extract for extra flavor.
  • Step 3: Assemble the Toast : Spread the whipped ricotta evenly over each slice of toast. Arrange the blueberries on top, slightly pressing them into the ricotta so they don’t roll off.
  • Step 4: Add Finishing Touches : Drizzle with honey or maple syrup. Sprinkle lemon zest, seeds, or chopped nuts if desired.
  • Step 5: Serve Immediately : Cut diagonally or leave whole, and enjoy while the toast is still crisp and the ricotta is cool.