The Zamzows Table: Blueberry Ricotta Toast

The Zamzows Table: Blueberry Ricotta Toast

This has been a staple recipe in my home for years, and it’s a revelation. The tart and subtly sweet palette of spring berries is brightened by the flavor of fresh lemon, imbuing the mixture with some sunshine. Paired with brown sugar and cinnamon, this simple but refined recipe is elevated to flavorful heights sure to delight anyone who tries it. It’s a cheap and easy breakfast or a smart addition to your next party spread.


  • 1 tablespoon of butter
  • 1 package of blueberries
  • ¼ Cup Brown Sugar
  • ½ Teaspoon Cinnamon
  • 1 Baguette French Bread
  • 2 tablespoons - ½ Lemon's juice
  • 1 Tablespoon Lemon Zest
  • 1 Small container of Ricotta
  • Mint or Basil for garnish (Optional)

Prepare your Blueberry Compote:

First, start by adding your butter and berries to a small saucepan, and set the temperature to low. You don’t want to scald the blueberries; you are just trying to heat them up to the point of bursting. Once the butter has melted, add the brown sugar, cinnamon, lemon zest, and juice. Let this simmer on low and continue to stir until the mixture starts to thicken a little. You can add a little more sugar and increase the heat slightly if it isn’t getting syrupy. Once the mixture does become syrupy, remove it from the heat.

Toast Your Bread:

While your Berry mix is warming, you can quickly slice your bread and toast it. I like to give each slice a little spread of butter and then do a very quick toast with the broiler. Be careful not to leave your bread in for more than a couple of minutes or it will burn. I usually just watch it.

Enjoy Your Appetizer:

Once you have both your main parts prepared, you simply spread some ricotta over each slice of bread, then add a spoonful of your warm blueberry mix and enjoy! You can always experiment with different berries or even add a small garnish of mint or basil for a little extra flavor.