B.C. Blueberry Lemon Ricotta Toast

This creamy and citrusy breakfast treat is perfect to serve on weekday mornings or for a weekend brunch

Frozen B.C. blueberries are available in the frozen aisle of your local grocer during the springtime. Since fresh blueberry season doesn’t start until July, support your local growers by purchasing frozen blueberries that have the “B.C.-grown” or “packaged in B.C.” wording on the label.

INGREDIENTS

1 cup ricotta cheese

½ cup frozen blueberries

1 tbsp milk

Zest of 1 lemon

2 sprigs fresh thyme

1 tbsp honey

3 tbsp butter, softened

Bread for toasting

INSTRUCTIONS

Using a stand mixer fitted with the whisk attachment or a hand mixer, add ricotta cheese and lemon zest. Mix on medium speed. As you mix, slowly drizzle in milk and increase to high speed until well-incorporated and smooth. (You may need to scrape the sides of the bowl with a rubber spatula once or twice).

Prepare a piping bag* fitted with a petal tip. With a rubber spatula scoop, place whipped ricotta mix into the piping bag. Cover and refrigerate for two hours or overnight.

Butter slices of bread and fry in a pan until golden. Set aside to cool slightly.

Pipe chilled ricotta onto fried bread. Top with frozen blueberries and thyme, then drizzle with honey. Add some additional lemon zest for garnish.

Serve immediately.

*No piping bag? No problem! You can use a re-closable sandwich bag in a pinch. Use your rubber spatula to fill one corner of the bag with the whipped ricotta. Twist the empty part of the bag around to keep a little pressure on the ricotta. Snip the corner of the bag and pipe your ricotta onto your toasted bread.

Yields: 2 slices

For more ways on how to cook with frozen B.C. blueberries during the spring, visit bcblueberry.com and follow @bcblueberries on social.