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Experience brunch bliss with this whipped ricotta toast! Featuring a delightful blend of honey-infused fluffy ricotta cheese, lemon-scented sweet-tart blueberries, and a drizzle of sticky honey, all atop a crispy, golden slice of toasted bread, this simple, yet sophisticated ricotta blueberry toast recipe is the ideal way to start—or end—your day!

“Looked simple enough and I had fresh blueberries so I decided to give this a try. Wow I love all the flavors! Easy and super delish, I’ll definitely make this again!”

– Mani
Close-up photo of two ricotta toasts with whipped ricotta, honey, and blueberries.

Update: This recipe was originally published in July 2015. I made updates to the post below to include more information about making whipped ricotta cheese with blueberry compote.

Hi, friends! If you’re looking for a breakfast, snack, or dessert that feels fancy but is secretly fuss-free, you’ve found it! 

Table of Contents

About this ricotta cheese toast

Imagine: golden brown, thick and crispy slices of toasted bread generously slathered with honey-kissed, cloud-like whipped ricotta cheese, piled high with jammy lemon-scented blueberries, and perfectly drizzled with sticky, glossy honey. Creamy, crunchy, tangy, sweet, and savory, with a touch of delicious decadent, each bite of this ricotta toast is like pure bliss.

Best of all, while this toast recipe looks elegant and impressive, it actually couldn’t be easier to make. As effortless as simmer, whip, toast, and assemble, you’ll need less than 25 minutes and just a few basic ingredients for this whipped ricotta and blueberry toast. 

Why you’ll love this recipe

TL;DR? This whipped ricotta toast recipe is:

  • ORIGINAL Ricotta Toast. I started testing this recipe for whipped ricotta toast back and the beginning of 2015 and published it in the summer of the same year. While it’s certainly been endlessly replicated, it’s never been truly duplicated. Get the original blueberry and ricotta toast recipe right here!
  • Simple Ingredients. The ingredients are inexpensive and can be found at most local grocery stores. Simple yet mouth-watering once combined!
  • Gourmet, but Easy. This gourmet toast is stunning to look at and incredibly easy to make. You can even make the whipped cheese mixture in advance. 
  • Takes 5 Minutes to Assemble. The most time-consuming part is toasting the baguette slices and allowing them to cool. The rest is a breeze.
  • Sweet or Savory. Using ricotta cheese means you can easily turn this into a savory recipe. Leave out the honey, and there you go!
  • Breakfast, Snack, Appetizer, or Dessert. Enjoy this blue berry toast for breakfast, as a snack or party appetizer, or as a refreshing summer dessert. You aren’t short of choices. 

If you love juicy, fresh blueberries as much as I do, check out these delicious recipes next: Blueberry Lemon Crumb Bars and Big Bakery Muffins with Blueberries.

Overhead photo of six slices of toast, a pint of blueberries, ricotta cheese, honey, lemon, sugar, and mint leaves neatly organized on a kitchen counter.

Ingredients for blueberry ricotta toast

As mentioned, your ingredient list for this blueberry ricotta toast is simple. Here’s what to gather:

  • Bread. You’ll need 6 to 8 slices of your favorite bread for toast. I like sourdough bread, but use what you love, just be sure to slice the bread into thick 1/2 to 3/4-inch slices so they’re sturdy enough to hold up the ricotta cheese and blueberries.
    • Substitution: Try crostini toast for a savory snack or appetizer variation.
  • Ricotta cheese. Whole milk ricotta cheese whips up into a deliciously rich and perfectly spreadable topping. But you can use part-skim for a lighter version.
  • Honey. Provides natural sweetness that balances the tangy ricotta. Plus, you’ll want a little more for drizzling over the toast for a glossy finish.
    • Substitution: Agave and maple syrup work too if you’re looking feeding a vegetarian.
  • Milk. You’ll need just a couple tablespoons of whole milk, heavy cream, or half and half for whipping the creamy ricotta.
  • Fresh Mint Leaves. While entirely optional, a fresh sprig of mint lends the perfect finishing touch and pop of refreshing flavor.
    • Substitution: Fresh basil leaves make a fantastic fresh herb garnish too.
  • Blueberries. Juicy blueberries are the main attraction of this toast recipe, so I recommend using fresh berries if they’re in season. However, frozen works too.
  • Granulated Sugar. Lends a touch of sweetness to the blueberry compote.
  • Lemon. Make sure you grab a large lemon, as you’ll need the juice for the ricotta mixture and the zest for both the cheese and the blueberry compote.
  • Kosher Salt. Lends overall flavor. And I like to sprinkle flaky sea salt over the ricotta blueberry toast before serving.

Recipe variations

  • Use Different Berries. Swap the blueberries for strawberries, raspberries, or blackberries.
  • Try a Different Cheese. Nix the ricotta and use mascarpone Cheese, Greek yogurt, or creme fraiche instead.
  • Very Vanilla. Add a couple drops of pure vanilla extract to the ricotta cheese for welcoming, rich flavor.
  • Go for Crunch. I love the crunchy texture and toasted flavor of toasted almonds here. But, toasted pistachios or walnuts, and even chia seeds are also a great match for blue berry toast.
  • Patriotic Twist. Top the toast with fresh strawberries or raspberries for a red, white, and blue treat perfect for celebrating 4th of July.
  • Gluten-Free. Simply swap out the regular bread for your favorite gluten-free bread instead.

If you’ve got leftover ricotta cheese, put it to good use in these recipes: lemon and ricotta pancakes, dip with ricotta cheese, and ricotta egg bake.

Overhead photo of five slices of toast topped with whipped ricotta on a tray.

How to make whipped ricotta toast

  1. Whip the Cheese: In a large bowl with a handheld mixer or in the bowl of a food processor, whip the ricotta with the honey and the milk lemon zest until the mixture is thick, light, airy and fluffy.
  2. Make the Blueberry Compote Sauce: In a small saucepan, cook blueberries with the sugar, a couple splashes filtered water, and a pinch of salt until the berries have softened. Then remove from the heat and stir in lemon juice and zest.
  3. Toast the Bread: Arrange the slices of toast onto a baking sheet. Place the bread into the oven and bake until the bread is toasted and golden brown, about 3-5 minutes per side. Remove from oven, transfer to a wire rack so the bread stays crisp.
  4. Make the Blueberry Toast: Generously spread or pipe the whipped ricotta cheese onto the tops of each slice of toasted bread. Then, spoon the fresh blueberries sauce over the cheese.
  5. Garnish and Serve: Drizzle honey over top the toasts and garnish with mint leaves. Enjoy immediately.

Professional chef expert tips for perfect results every time

  • Quality Ingredients. When it comes to simple recipes, like this whipped ricotta toast, the better the quality of the ingredients, the better the flavor. Use a quality crusty bread, fresh blueberries, whole milk ricotta cheese, and whole lemons for the best results.
  • Whip It Good. If you’re looking for a super smooth texture, use a food processor or hand mixer to whip the ricotta cheese until it’s super smooth and fluffy. And make sure you stop to scrape down the sides and bottom of the bowl with a rubber spatula so the ingredients are evenly blended and whipped together.
  • Adjust Consistency and Taste. The whipping time for the ricotta will vary depending upon how thick you’d like it. A couple minutes produces a light, airy texture, but you can whip longer for an even lighter consistency. And, if you’re looking for a thinner texture, simply whip in a little more milk or cream. 
  • Thick, Toasted Slices. Purchase a loaf of bread and slice it yourself into thick slices at least 1/2 an inch to 3/4 an inch thick. And then toast the bread well—until it’s golden and crisp—to ensure it holds up to the ricotta and blueberry toppings.
  • Use a Wire Rack. After toasting the bread, transfer the slices of toast to a wire rack to prevent them from becoming soggy.
  • Layer Wisely. Start with the whipped ricotta, then add the blueberry compote and honey drizzle—this will prevent the toast from becoming soggy. 
  • Garnish Like a Pro. A sprinkle of lemon zest and flakey salt, a mint sprig, and a generous drizzle of glossy honey take this toast from homemade to a restaurant-worthy toast with the most.
Action photo of a spoon stirring blueberry compote for toast in a saucepan.

FAQ: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use frozen blueberries?

While I recommend using fresh berries if they’re in season, frozen berries work great in the off seasons. You can use the frozen blueberries directly, without thawing. Just be aware that they’ll release more juice when cooked, so you may want to simmer the blueberry compote for a little bit longer or simply skip the addition of water.

Can I use a different type of bread?

You bet! I recently made this with a croissant loaf and it was absolutely amazing; however, it was more of a knife-and-fork situation. But, feel free to experiment and use any bread you prefer, like English muffins, multigrain, or gluten-free bread. Just keep in mind that a sturdy bread will hold up better to the toast toppings.

Can I toast the bread in an air fryer?

Absolutely! Place the baguette slices in a single layer in the air fryer basket without overcrowding the basket and cook for 3-4 minutes at 350F, flipping the slices halfway through the cooking time to ensure an even crisp on both sides. 

Can I make the whipped ricotta ahead of time?

Yes! Simply store it in an airtight container in the fridge for up to 3 days. But, you may want to re-whip it or at least give it a quick stir before using.

What can I use instead of ricotta cheese?

I actually love this blueberry toast with mascarpone cheese if you’re looking for a richer, less tangy flavor than ricotta. However, you can also swap in creme fraiche or cream cheese if you prefer.  

Can I make this toast recipe ahead of time?

You can whip the ricotta cheese and make the blueberry compote ahead of time and store them both in the fridge. However, I recommend waiting to toast the bread and assemble the blueberry and ricotta toast until just before serving. 

Overhead photo of five ricotta cheese toasts topped with fresh blueberry compote, honey, and mint leaves on a wood serving board.

Serving ricotta toast

This savory and sweet toast is perfect for breakfast, brunch, dessert, and every single snack in between.

Common serving suggestions

  • Garnishes Galore. You eat with your eyes first, so consider garnishing your toast with fresh lemon zest, flakey sea salt, a mint sprig or two, and plenty of sticky, sweet honey for an extra touch of elegance.
  • Alongside Coffee, Tea, or Morning Beverage. Keep things sweet and simple and pair your toast with a cup of hot coffee, tea, or freshly squeezed juice. Or make things cozy with sparkling mimosas, hot cocoa, or white hot cocoa.
  • Serve with Brunch Favorites. Serve this whipped ricotta toast as part of a show-stopping brunch complete with creamy scrambled eggs or a rolled omelette and maple candied bacon or breakfast sausage.

Unique serving ideas

Storing leftovers

  • Refrigerator Storage. Store the whipped ricotta cheese and blueberry compote in separate airtight containers in the fridge for up to 3 days.
  • Freezing Instructions. Unfortunately, I don’t recommend freezing the ricotta cheese mixture as the texture changes during thawing. However, you can freeze the blueberry compote in a freezer-safe container for up to 2 months. Simply thaw before reheating.
  • Reheating Instructions. Avoid reheating the assembled blueberry toast. However, you can reheat the blueberry compote on the stovetop over low heat or in the microwave on 50% power, stirring occasionally.
Overhead photo of two slices of blueberry ricotta toast on a wood serving board.

Say toodles to boring and bland toast and hello to this whipped ricotta blueberry toast with honey. With a delightfully delicious combination of flavors and textures, this recipe is sure to brighten your morning and put a little pep in your step! Don’t forget to share your results in the comments section below, I love to how you make my recipes your own.

Until next time, friends, cheers! To toast with the berry most.

If you love turning fresh summer goodies into delicious toast toppers, try this recipe for Quick peach chutney next!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More delicious toast recipes!

If you’re looking for more recipes for toast with the most, be sure to check out these favorites next:

Overhead photo of five ricotta cheese toasts topped with fresh blueberry compote, honey, and mint leaves on a wood serving board.

Whipped Ricotta Toast with Blueberry Compote

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Experience breakfast bliss with this Blueberry Toast! Featuring crispy toasted bread slathered with fluffy honey and lemon infused whipped ricotta cheese, topped with juicy fresh blueberry compote sauce, and drizzled with sticky honey, this sweet and savory whipped ricotta toast is perfect for every meal – from breakfast and brunch to dessert and every snack in between.

Equipment

  • 1 baking sheet
  • 1 Medium Saucepan

Ingredients 

Whipped Ricotta Toast

  • 6 to 8 ½-inch-thick slices Bread – such as sourdough; wholegrain, etc. (SEE NOTES)
  • 15 ounces Ricotta Cheese – whole milk for the best taste
  • 2-3 tsp Honey – to taste; plus more for garnish
  • 2 TBS Whole Milk or Heavy Cream – or more; to taste
  • 6 to 8 Sprigs Mint Leaves – Optional; garnish

Blueberry Compote Topping

Instructions

  • Preheat Oven and Prep Baking Sheet: Arrange oven rack to the center position and then preheat the oven to 350-degrees Fahrenheit.
    Line a large baking sheet with parchment for easy clean up and then set it aside.
  • Make the Blueberry Compote Topping: To a medium saucepan, add the blueberries, sugar, 2 teaspoons of filtered water, and a 1/8 teaspoon of salt.
    Place the pan on the stovetop over medium heat. Cook, stirring frequently, until the blueberries have softened, and a syrup forms, about 4 to 5 minutes.
    Remove from the heat and stir in 1 teaspoon of lemon zest and a tablespoon of lemon juice.
    Give the blueberry sauce a taste and adjust it to suit your tastebuds. Then, set it aside.
  • Toast the Bread: Add the slices of bread to the baking sheet and place in the oven.
    Bake for 3-5 minutes per side, or until the bread is toasted to your liking.
    Then remove from the oven and transfer the toast to a wire rack and let cool slightly. (Note: Use a wire rack so the bread stays crispy.)
  • Meanwhile, Whip and Flavor the Ricotta: Add the ricotta, honey, milk, and 2 teaspoons lemon zest to the bowl of a food processor.
    Cover and process until the mixture is fluffy and creamy, about 45 seconds to 1 minute.
    Uncover the bowl use a rubber spatula to scrape down the sides and bottom of the bowl.
    Cover and process again until fluffy and smooth, about 30 seconds to 1 minute.
    Grab a spoon, taste the whipped ricotta mixture, and adjust it to suit your tastebuds, adding a splash more of milk to thin the ricotta or salt, honey, and/or lemon zest for flavoring. Then, set it aside.
  • Serve Whipped Ricotta Toast with Blueberry Topping: Divide the whipped ricotta evenly and dollop on top of each slice of toast. Then use the back of a spoon to spread the ricotta evenly over the toast, edge to edge.
    Next, spoon the blueberry compote evenly over the ricotta.
    Drizzle a little honey over each blueberry toast and garnish with a sprig of mint and more fresh lemon zest, if desired. Enjoy immediately.
    Overhead photo of five ricotta cheese toasts topped with fresh blueberry compote, honey, and mint leaves on a wood serving board.

Notes

  • Bread Selection: Use whatever bread you love here, just make sure it’s on the fresh side for the best results.
  • Number of Servings: The number of slices of toast will depend upon how thick you like your toppings. If you want a thick schemer of whipped ricotta, as shown, use 6 slices of bread. If you prefer a thinner layer of ricotta cheese, you can get 8 slices of toast. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 138kcal    Carbohydrates: 13g    Protein: 6g    Fat: 7g    Saturated Fat: 4g    Polyunsaturated Fat: 0.3g    Monounsaturated Fat: 2g    Cholesterol: 28mg    Sodium: 50mg    Potassium: 92mg    Fiber: 1g    Sugar: 9g    Vitamin A: 292IU    Vitamin C: 3mg    Calcium: 119mg    Iron: 0.4mg
Course: Breakfast, Dessert, Snack
Cuisine: American

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