Ricotta Toast with Blackberries and Mint
Ricotta is one of y favorite cheese to splurge on, but if dairy isn't your thing you can make your own delicious almond milk ricotta! (For a sweet recipe like this one, omit the nutritional yeast and garlic powder.)
For a make-ahead breakfast, the berries and cheese mixture can be kept in the refrigerator (separately) for a few days.
Servings 6
Ingredients
- 1 pint blackberries
- 1 teaspoon balsamic vinegar
- 1 cup ricotta cheese or almond milk ricotta
- 1 Tablespoon honey
- ½ lemon zested
- 6 slices sourdough or your favorite gluten-free bread toasted
- 1 Tablespoon freshly chopped mint
- Additional lemon zest and honey for serving (optional)
Instructions
- In a small bowl, gently mix the blackberries and balsamic vinegar. Cover and let sit at room temperature for 20 minutes.
- In a second bowl, combine the ricotta, honey, and lemon zest. Mix well.
- Spread each piece of toast with 1 heaping Tablespoon of the cheese mixture. Top with berries and mint.
- If desired, drizzle with more honey and sprinkle with lemon zest.