All you need in a quality loaf of bread, and a light salad, and you are good to go.
![](https://freshharvest.com/blog/wp-content/uploads/2017/04/blueberry-thyme-toast_-uai-258x191.jpg)
Roasted Blueberry and Ricotta Toast
by Dishing Up the Dirt
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4
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
Preparation
- Preheat the oven to 400F.
- 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.
- 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!!)
- 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.
- 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.
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.
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