It’s finally time to bring spring into your home with recipes that illustrate the change to brighter days. This BC blueberry lemon ricotta toast recipe makes for a sunny start to this new season.
Frozen BC blueberries are still available in the frozen aisle of your local grocer during the springtime. Since fresh BC blueberry season doesn’t start until July, support your local growers by purchasing frozen blueberries that have the “BC Grown” label or “Packaged in BC” wording on the package.
1 cup (250 millilitres) ricotta cheese
½ cup (125 millilitres) frozen BC blueberries
1 tablespoon (15 millilitres) milk
Zest of 1 lemon
2 Sprigs fresh thyme
1 tablespoon (15 millilitres) honey
3 tablespoon (45 millilitres) butter, softened
2 slices of bread for toasting (can be of your choice)
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 BC blueberries, thyme, and drizzle with honey. Add some additional lemon zest for presentation.
Tip: * No piping bag? No problem! You can use a re-closable sandwich bag. Use a rubber spatula to fill one corner of the bag with the whipped ricotta. Twist the empty part of the bag to keep a little pressure on the ricotta. Snip the corner of the bag and pipe your ricotta onto your toasted bread.