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