Whipped Ricotta Toast with Blueberry Thyme Jam
Silky smooth whipped ricotta is piled on golden crostini with warm blueberry-thyme jam. Make-ahead friendly and ready in 25 minutes.
Servings: 12
Calories: 204kcal
Ingredients
Whipped Ricotta
- 2 cups whole-milk ricotta drain off liquid if watery
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Crostini
- 1 French baguette sliced ½-inch thick (about 24 slices)
- 3 tablespoons olive oil
- Flaky sea salt
Blueberry-Honey Drizzle
- 1½ cups fresh blueberries
- 3 tablespoons honey wildflower or clover
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- 3-4 sprigs fresh thyme
- Pinch of salt
Instructions
Whip the ricotta:
- Add ricotta, olive oil, lemon zest, lemon juice, salt, and pepper to a food processor. Process for 60–90 seconds, scraping down the sides once, until the ricotta is completely smooth, light, and almost fluffy in texture. Taste and adjust salt or lemon. Transfer to a bowl, cover, and refrigerate until ready to use. 2 cups whole-milk ricotta, 2 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Toast the crostini:
- Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle with a pinch of flaky salt. Bake 8–10 minutes, flipping once halfway through, until golden and crisp. Set aside to cool. 1 French baguette, 3 tablespoons olive oil, Flaky sea salt
Make the blueberry-honey drizzle:
- Combine blueberries, honey, water, lemon juice, thyme sprigs, and salt in a small saucepan over medium heat. Stir gently and cook until blueberries begin to burst and the sauce thickens slightly, about 7–8 minutes. You want roughly half the berries whole and half broken down — don't stir too aggressively. Remove thyme sprigs. The sauce will thicken further as it cools. 1½ cups fresh blueberries, 3 tablespoons honey, 1 tablespoon water, 1 teaspoon fresh lemon juice, 3-4 sprigs fresh thyme, Pinch of salt
- Spread a generous tablespoon of whipped ricotta onto each crostini leaving a slight well in the center. Spoon a small amount of blueberry-honey jam into the center of each. Finish with a tiny drizzle of extra honey, a few fresh thyme leaves, and a crack of black pepper and pinch of flaky salt over the whole platter. Serve immediately.
Notes
No food processor? A hand mixer works well. A blender will work but tends to over-loosen the texture. Whisking by hand won't achieve the same airiness.
The sauce can be served warm, at room temperature, or gently rewarmed. Warm sauce over cool ricotta is the ideal contrast.
Garnish whipped ricotta with fresh herbs like parsley, basil, fresh mint or rosemary.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 toasts, with 1 serving being 2 toasts. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Assembled crostini are best within 20–30 minutes before the bread begins to soften. For a party, set up a DIY station with the crostini, a bowl of whipped ricotta, and the sauce in a small pitcher and let guests assemble their own.
Nutrition
Calories: 204kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 261mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg
