Jam Whipped Ricotta Toast
Jam Whipped Ricotta Toast
Simply put, y’all, this toast is boujee. But surprisingly, not at all complicated to make.
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Serves 4
15 ounces (1 3/4 cups) whole milk ricotta
1 lemon, zested
1 lemon, juiced
1 tsp. kosher salt
2 tsp. BOLD Saturday Mornings
4 slices thick-cut sourdough, toasted
2 tbsp. butter
1/2 cup Smoked Yellow Peach Jam
Sliced peaches + raspberries, chopped almonds and truffle honey (optional), for serving
1. Toast sourdough over medium-high heat with butter.
2. Into a 7-cup food processor or blender, blend together the ricotta, lemon zest, lemon juice, salt, and Saturday Mornings blend. Blend until smooth.
3. To assemble, evenly spread the whipped ricotta onto each bread slice and top with a heaping tablespoon of jam, sliced fruit, chopped almonds, honey and additional Saturday Mornings blend.