Ricotta Tartines with Wild Blueberry Jam & Hazelnuts
Country toast with whipped ricotta, wild blueberry jam, toasted hazelnuts and lemon.
Prep
12 minutes
Cook
5 minutes
Serves
4 servings
Difficulty
Easy
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
Toast the bread and drizzle lightly with olive oil.
Spread with whipped ricotta and spoon over blueberry jam.
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.
