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Blueberry Ricotta




For 2 serves

  • 2 thick slices of fresh sourdough, toasted 


Blueberry Chia Compote:

  • 1 cup fresh blueberries (approx. 190g) or frozen blueberries

  • Rind from 1/3 lemon 

  • 1 tbsp water 

  • 1 tbsp chia seeds 

  • 1 tbsp maple syrup (or sugar) - optional 


  • 4 tbsp vegan ricotta (or normal ricotta, or vegan or greek yoghurt) 

  • 1/2 tsp lemon zest 

  • small pinch of sea salt 

  • 1 tsp maple syrup (optional) 


  1. For the blueberry chia jam: Put everything in a small pot and bring to a quick boil - cook until the berries become really soft (but not completely broken down) and the jam thickens - leave until serving. 

  2. Whisk your ricotta with some fresh lemon zest, pinch of sea salt and optional maple syrup. 

  3. Toast your bread so its nice and golden, spread the ricotta cream on the top surface, next add the blueberry and chia jam and finished with some fresh lemon zest. You can also add some lemon thyme for some extra flavour!

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