Entertaining

Breakfast in Bed, Ricotta Toast with Blueberries, Lemon and Thyme

Written by
Parachute Team
PHOTOGRAPHS BY
Jessica Schramm for Parachute

Everyone we know is making sourdough bread right now. Here’s a great way to use up some of that delicious, freshly baked bread, and take advantage of the beautiful fruit at the farmers market. For this recipe, you’ll macerate the fruit – meaning you will let it marinate in sugar and a pinch of salt until the juices are released and the flavor is concentrated. You can apply this method to any fruit you like or have on hand – Strawberries and basil, fresh cherries and vanilla, get creative! 

INGREDIENTS

  • 4 slices of good quality bread 
  • 1 cup of whole milk ricotta 
  • 1 pint (2 cups) blueberries 
  • Zest of one large lemon 
  • 2-3 sprigs of fresh thyme
  • 1 tablespoon of sugar
  • Pinch of salt

RECIPE PREPARATION

Combine blueberries, lemon zest, thyme (leaves only) sugar and salt in a medium bowl. Mix well, smashing some of the fruit. Let macerate for about 10-15 minutes until the fruit becomes juicy, and all of the flavors blend together. 

Meanwhile, toast your bread and drizzle with a bit of good olive oil. 

Spread ricotta onto toasts. Top with the fruit and their juices. Finish with a pinch of flaky salt if you’ve got it!