This recipe is inspired by the famed ricotta toast at Sqirl in Los Angeles, CA.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- Two 1-inch-thick slices sourdough bread, lightly toasted
- 1/2 cup Homemade Ricotta, recipe follows
- 1/4 cup Berry Quick Jam, recipe follows
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 3/4 teaspoon kosher salt
- 2 cups chopped strawberries
- 1 cup raspberries
- 1/2 cup sugar
- 2 lemons, zested and juiced
- 2 vanilla beans, split and scraped
- 1 teaspoon balsamic vinegar
Instructions
- Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam.
- Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator.
- Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1248 |
| Total Fat | 56 g |
| Saturated Fat | 33 g |
| Carbohydrates | 164 g |
| Dietary Fiber | 12 g |
| Sugar | 85 g |
| Protein | 28 g |
| Cholesterol | 187 mg |
| Sodium | 1697 mg |
Reviews
I am an avid consumer of Sourdough toast, a generous amount of ricotta spread onto it, with a medium-small amount of jam spread on that. Makes for very delicious breakfast. Best when consumed with a cup of black tea with cream, my favorite being a cinnamon cacao probiotic black tea with sweet cream coffee creamer
I can’t wait to try this! Creamy ricotta with fresh jam I never would’ve thought of that combination. But I can’t wait to try it.