Ingredients
Scale
- 2 cups fresh blueberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 slices of your favorite bread (sourdough, whole grain, or gluten-free)
- 1 cup ricotta cheese (or Greek yogurt for a lighter option)
- Fresh mint leaves for garnish (optional)
- Additional honey for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, combine fresh blueberries, honey (or maple syrup), olive oil, vanilla extract, cinnamon, and salt. Gently toss until well coated.
- Spread the blueberry mixture evenly on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes until bubbling and slightly caramelized.
- While the blueberries roast, toast the bread slices until golden brown and crispy. Let cool for a minute.
- In a small bowl, stir the ricotta cheese (or Greek yogurt) until creamy. Optionally, mix in a drizzle of honey or a pinch of salt.
- Spread a generous layer of ricotta on each slice of toasted bread. Spoon the warm roasted blueberries over the ricotta, including some of the syrup from the baking sheet.
- Optionally, garnish with fresh mint leaves and a drizzle of honey.
- Serve immediately while warm. Enjoy with coffee or tea, or pair with a fresh fruit salad or smoothie.
Notes
- Store leftover roasted blueberries in an airtight container in the refrigerator for up to 3 days. The assembled toast is best enjoyed fresh, but components can be stored separately.
- Swap blueberries for other fruits like strawberries or peaches. Add chopped nuts for extra crunch, or use a plant-based alternative for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes