Blueberry toast is a simple, elegant breakfast or brunch that highlights the flavor of blueberries. A luscious, whipped ricotta-goat cheese spread perfectly complements the sweetness of a blueberry compote. Topped with lemon zest, honey, and thyme, these toasts have complex flavors, aromas, and textures that are hard to resist.
Remove the goat cheese and ricotta from the fridge to allow them to warm up while you make the compote and toast.
Wash and dry 2 cups of blueberries, if using fresh. You do not need to thaw blueberries if they are frozen.
Place 2 cups blueberries, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ cup honey, and a pinch of salt in a small saucepan.
Cook blueberries over medium-high heat, stirring occasionally until they begin to release their juices, about 5-7 minutes. Allow a few extra minutes of cooking time if using frozen. Remove blueberries from heat and allow to cool.
Turn on your oven to the broil setting. Place 6-8 slices of crusty bread on a baking sheet and put under the broiler.
Broil for 2 minutes or when they have reached your desired level of toastiness.
Flip the toasts and allow the second side to brown to your desired level of toastiness before removing them from the oven.
Place 4oz goat cheese, 4oz ricotta, 1 tablespoon honey, 1 tablespoon milk, and 1 teaspoon lemon zest in a bowl. Whip cheeses until light, airy, and spreadable, about 2-3 minutes.
Spread salted butter on each slice of toast.
Spread 2-3 tablespoons of whipped ricotta-goat cheese spread on each slice of toast.
Spoon 2-3 tablespoons of blueberry compote over whipped ricotta-goat cheese spread.
Garnish with thyme leaves, lemon zest, and a drizzle of honey, to taste.