Ricotta Tartines with Wild Blueberry Jam & Hazelnuts

At the Lello table

Country toast with whipped ricotta, wild blueberry jam, toasted hazelnuts and lemon. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Toast the bread and drizzle lightly with olive oil.
2. Spread with whipped ricotta and spoon over blueberry jam.
3. Finish with hazelnuts and lemon zest.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve immediately with strong coffee.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.