Blueberry Compote and Whipped Ricotta Toast

By Amber Rogals

Feature Image by Amber Rogals

The local options for this recipe include Wyman’s blueberries, Gneiss Spice cinnamon, and Crooked Face Creamery ricotta cheese. A hearty whole-wheat or multigrain bread is a good match for these toppings.

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Makes

servings

Ingredients

1 cup frozen Maine blueberries
1 tablespoon sugar
½ teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup ricotta cheese
4 thick-cut slices of bread
2 –3 tablespoons honey

Instructions

Pour blueberries into a medium saucepan with sugar, cinnamon, and 1/4 cup of water, set over medium heat, and bring mixture to a simmer. In a small bowl, whisk together the cornstarch with 1 teaspoon of water. Add this slurry to the simmering blueberries. Keep stirring until the blueberry sauce thickens, 1–2 minutes. Allow the mixture to cool slightly.
Whip the ricotta with an electric mixer until it is fluffy, 1–2 minutes.
Toast the bread slices to your liking. Slather a generous amount of whipped ricotta on each piece. Top with warm blueberry sauce and drizzle with honey.

About the author

Amber Rogals

Amber Rogals is a food photographer, cook, and baker. She is inspired by the changing of the seasons, local markets, and cooking for friends and family. Amber grew up on the coast of Maine and currently resides in central Maine with her high school sweetheart and their four children.