Whipped ricotta toast with blueberry lavender compote, toasted almonds and honey

Creamy ricotta on toast with sweet, juicy blueberry compote feels like a real luxury. In reality it takes less than 15 minutes to prep the toppings from scratch and two to pile onto your toast if you have everything in the fridge, ready and waiting to go. This means you can be sitting down to a nice little breakfast or snack in the flashest of flashes (queue Love Actually quote).

If you have people coming for breakfast this might be the easiest thing to throw together as part of an impressive spread with little to no effort involved. Lay out big bowls of the whipped ricotta with various sweet and savoury toppings and let your friends go mad.

This was one of four recipes for ricotta on toast which I created for The Telegraph, each of which I will post on here separately in due course.

In the meantime, try these other tasty combos:

Toasted sourdough with salted ricotta, fresh figs, honey and walnuts
Crushed pea, mint and whipped ricotta crostini with lemon and Parmesan

Ricotta toast with blueberry lavender compote, toasted almonds and honey

Whipped ricotta on toast with blueberry lavender compote, toasted almonds and honey


Enough for two to four pieces of toast


  • 200g ricotta
  • Pinch of salt
  • 2-4 slices freshly sliced sourdough or seeded bread

For the blueberry compote

  • Few handfuls of slivered almonds
  • 200g blueberries, frozen are fine
  • Juice of ½ lemon
  • 1 tsp dried lavender leaves (optional)
  • 1 tsp vanilla extract
  • 2 tbsp runny honey, plus extra to serve


Place the ricotta and salt in a bowl and use an electric whisk to blend until smooth, or beat well with a wooden spoon. You can refrigerate this until ready to use, preferably overnight, or use straight away. The ricotta benefits from a brief spell in the fridge to thicken up.

Toast the almonds in a dry pan over a medium-high heat until fragrant and golden. Keep a keen eye on them and be careful not to burn. Set aside until ready to use.

Place the blueberries, lemon juice and lavender in a pan over a medium heat and cook gently until the berries have gone soft and have started to release their juice, stirring occasionally. Turn the heat down and stir in the vanilla and honey. Remove from the heat and transfer to a bowl to cool. Keep in the fridge until ready to use. This can be made a few days in advance if you wish.

Toast the slices of bread until golden and top with a few spoonfuls of ricotta, some blueberry compote, a drizzle of honey and a handful of toasted almonds.

Ricotta toast with blueberry lavender compote, toasted almonds and honey 2Ricotta toast with blueberry and lavender compote, toasted almonds and honey

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