Blueberry and Ricotta Toast
on Khorasan sourdough
For anyone who loves blueberries or who is trying to fit more fruit into their day, this is a deliciously delicate, fresh breakfast / brunch dish for a lazy weekend. Sourdough works very well as the base for the whipped ricotta and blueberries, as it retains its structure under the sticky liquid released from the berries and doesn’t fall to pieces. I used Khorasan sourdough last time I made this, which has a lovely almost corn / maize like, buttery flavour (if you want to try making your own Khorasan sourdough, there is a recipe in “A Handful of Flour” for this, which blends the Khorasan with some strong white bread flour). A creamy white sourdough also works well.
Multiply the ingredients for the number of people as required.
Serves 1
