Roasted Blueberry and Ricotta Toast
By Dishing Up the Dirt
All you need in a quality loaf of bread, and a light salad, and you are good to go.
Ingredients
- 1 pint of fresh blueberries
- 1 Tablespoon honey + additional for serving
- juice from 1/2 of a large lemon
- 1/2 Tablespoon olive oil
- 1 small loaf of rustic style bread, cut into 1 1/2 inch thick pieces
- 1/2 cup hazelnuts
- 1 cup ricotta cheese
- zest from 1/2 a lemon
- 2-3 teaspoons fresh thyme, minced
- Flakey sea salt
Overview
Prep Time
10 minutes
Cook Time
15 minutes
Serves
4
Instructions
Step 1
Add strawberries, sugar and lemon juice + zest to a pan or pot wide enough to fit the mixture in a layer or two
Step 2
Bring mixture up to boil, reduce to a bare simmer and let simmer gently for about 30 minutes, stirring occasionally to prevent scorching, until mixture has thickened into jam
Step 3
When is my jam ready? When you drag your spoon across the bottom of the pan and the mixture doesn’t rush back into place; when the mixture has turned from ruby to a more purplish burgundy shade; when the mixture comes off your spoon in slower clumpy drips as opposed to a fast stream; when the mixture is uniform, matte and bubbles are tight and larger, not sloshy or foamy.
Step 4
Add strawberries, sugar and lemon juice + zest to a pan or pot wide enough to fit the mixture in a layer or two
Step 5
Bring mixture up to boil, reduce to a bare simmer and let simmer gently for about 30 minutes, stirring occasionally to prevent scorching, until mixture has thickened into jam
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Cooking times will vary from kitchen to kitchen.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
