All you need in a quality loaf of bread, and a light salad, and you are good to go.

Roasted Blueberry and Ricotta Toast

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 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


  1. Preheat the oven to 400F.
  2. Place the blueberries on a baking sheet. Whisk together the honey, lemon juice and olive oil. Pour over the blueberries and toss well to coat. Roast in the oven for 5-7 minutes, or until blueberries are soft and almost ready to pop. Remove from the oven and set aside.
  3. Increase the oven temperature to broil. Place the sliced bread directly onto the top rack in the oven. Toast until lightly browned and crisp. About 2 minutes (times will vary depending on your specific oven) Keep a close eye on the bread after 1 minute! (Don’t walk away from the oven while the bread toasts!!)
  4. Place the hazelnuts into a small dry skillet over medium high heat. Cook, shaking the pan a few times, until lightly toasted. About 3-5 minutes. Remove from heat and set aside.
  5. Spread the ricotta cheese over each slice of bread. Spoon roasted blueberries over each slice followed by the toasted hazelnuts, lemon zest, thyme and flakey sea salt. Drizzle with a little more honey and serve warm.


  • 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.

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