Blueberry Thyme Ricotta Toast

RECIPE SUMMARY:

• Cook Time: 20-25 min

• Prep Time: 10 min

• Servings: 2-4 Toasts

HEALTH BENEFITS:

• Nutrient-Dense: Combines a variety of nutrient-rich ingredients providing a balanced intake of vitamins, minerals, and antioxidants.

• Heart Health: Olive oil, cashews, and whole milk provide healthy fats that support cardiovascular health.

• Digestive Health: Ingredients like lemon juice, fresh thyme, and sourdough bread promote healthy digestion.

• Protein-Rich: Both ricotta versions (dairy and cashew) offer good sources of protein, essential for muscle repair and growth.

• Antioxidant-Rich: Blueberries, thyme, and honey are rich in antioxidants, which help protect against oxidative stress and inflammation.

• Immune Support: Ingredients such as lemon juice, blueberries, and thyme boost the immune system.
  
  Healthiest Alternatives and Substitutions:

  • Ricotta: Both whole milk and cashew ricotta are healthy options; choose based on dietary preferences (Dairy vs. Vegan).

  • Organic Ingredients: Using organic produce and dairy can reduce exposure to pesticides and additives.

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INGREDIENTS:

For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.

• Bread of Your Choice (I Used Sourdough: Homemade or Store-Bought)

• Blueberries (1 Cup)

• Fresh Thyme (4-6 Sprigs)

• Lemon (1 Tablespoon Lemon Juice)

• Honey (1 Tablespoon)

• Olive Oil

• Salt

• Whole Milk Ricotta:

  • Heavy Cream (2 Cups)

  • Whole Milk (4 Cups)

  • White Wine Vinegar (3 Tablespoons)

  • Salt (1 Teaspoon)

  • Ricotta Cheese

• Cashew Ricotta:

  • Raw Cashews (2 Cups)

  • Lemon (1 Lemon, Juiced)

  • Salt (1/2 Teaspoon)

  • Nutritional Yeast (2 Tablespoons)

  • Garlic Powder (1 Teaspoon)

  • Onion Powder (1 Teaspoon)

  • Water (1/4 - 1/2 Cup)

STEPS:

• Prepare Blueberry Thyme Topping:

  • Preheat oven to 400°F (200°C).

  • Add blueberries to a small baking dish. Drizzle with honey, squeeze lemon juice over them, and add thyme sprigs on top.

  • Bake for 20 minutes, stirring halfway through the baking time. Set aside to cool.

• Toast the Bread:

  • Drizzle olive oil over the bread slices and place them in the oven to toast for about 1 minute or until crispy.

• Whip the Ricotta:

  • Place the ricotta (homemade or store-bought) in a food processor and pulse for 30 seconds to a minute until light and fluffy.

• Assemble the Toast:

  • Spread the whipped ricotta evenly over the toasted bread slices.

  • Spoon the roasted blueberry mixture over the ricotta layer.

  • Sprinkle with fresh thyme leaves and a pinch of salt.

  • Serve immediately.

• Whole Milk Ricotta:

  1. Place a colander over a large pot and line it with two layers of cheesecloth.

  2. In a saucepan, heat the milk, cream, and salt until it reaches 185°F (85°C).

  3. Remove from heat and stir in the vinegar, allowing it to sit for 3 minutes until curdled.

  4. Pour the mixture into the colander and let it drain for at least an hour, or up to 2 hours for a thicker consistency.

  5. Blend the desired amount of ricotta to make it whipped.

• Cashew Ricotta:

  1. Soak the cashews in hot water for at least 30 minutes to 1 hour before blending.

  2. Place all cashew ricotta ingredients into a blender and blend until the mixture resembles a ricotta-like texture.

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